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.
    Latest Recipes
    • Main
      29 Feb 2024
      Lamb Hotpot
      Posted on
      Posted by
      The Pure Stock Co
    • Main
      20 Mar 2023
      Slow cooked Lamb
      Posted on
      Posted by
      Ashburton Cookery School & Chefs Academy
    View all Recipes