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Rhubarb and custard muffins recipe

137 ratings

Bake these easy muffins for a sweet Easter teatime treat. They're packed with fresh rhubarb and sweet, creamy custard before being topped with crunchy demerara sugar. See method

Makes 12
10 mins to prepare and 20 mins to cook
234 calories / serving
Vegetarian

Ingredients

300g rhubarb
150g caster sugar
110g butter, melted
2 eggs
1 tsp vanilla extract
100g natural yogurt
250g self-raising flour
1½ tsp baking powder
2 tbsp custard powder (optional)
6 tbsp fresh chilled or tinned custard
2 tbsp demerara sugar

If rhubarb isn't in season, try diced pear, peach or blueberries

Each serving contains

Energy
985kj
234kcal 12%
Fat
10g 14%
Saturates
5g 26%
Sugars
17g 19%
Salt
0.4g 6%

of the reference intake
Carbohydrate 35.2g Protein 3.9g Fibre 1.2g

Method

Preheat the oven to gas 6, 200˚C, fan 180˚C. Line a 12-hole muffin tin with muffin cases.
Slice the rhubarb in half lengthways, then chop into 1cm pieces and set aside.
In a large jug, whisk together the sugar, melted butter, eggs, vanilla and yogurt until smooth.
Sift the flour, baking powder and custard powder (if using) into a large bowl. Add the wet ingredients and stir until just combined. Add the rhubarb and stir until evenly incorporated – do not overmix as this will make the muffins tough.
Place 1 heaped tbsp of muffin batter into each muffin case. Add ½ tbsp custard to each, then top with the remaining muffin batter to fill each case. Sprinkle the top of each muffin with the demerara sugar.
Bake for 20 mins until risen and golden. Best eaten on the day they are made but can be stored in an airtight container for 2-3 days – try microwaving for 20 secs to soften before serving.

See more Easter baking recipes