Truly Treats Rhubarb & Custard Muffins

Posted by
Truly Treats
Posted on
26 Apr 2021
Servings 12



For the muffins:

  • 300 g Self-raising flour
  • 75 g Plain flour
  • 265 g Caster sugar
  • 100 g Butter (melted)
  • 250 ml Milk
  • 1 Medium egg, lightly beaten
  • 200 g Finely chopped rhubarb
  • 1 tbsp Demerara sugar
  • Icing sugar for dusting

For the custard:

  • 2 tbsp Custard powder
  • 55 g Caster sugar
  • 250 ml Milk
  • 1 tsp Vanilla extract



  • Preheat the oven to 200°C / 180°C (fan) / 425°F / Gas mark 7. Line 12-hole (80mm) muffin pan with paper cases.
  • For the custard: Combine custard powder and sugar in a saucepan. Gradually stir in the milk over a medium heat until the custard boils and thickens. Stir in the vanilla and leave to cool.
  • For the muffins: Sift the flours and caster sugar into a large bowl. Combine butter, milk and egg and stir into dry ingredients. Do not over mix; mixture should be lumpy. Stir in ¾ of the rhubarb.
  • Divide half the mixture among the paper cases then top with custard.
  • Divide remaining mixture over the custard, ensuring cases are no more than ¾ full.
  • Sprinkle with remaining rhubarb and demerara sugar.
  • Bake for 30 minutes on the middle shelf.
  • Leave to cool on wire rack. Lightly dust with sifted icing sugar.
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