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Rhubarb & Custard Muffins

Extract from Tanya Bakes • By Tanya Burr • Published by Penguin


$ $ $ $ $
• • • • •
20 mins

Tanya Bakes
When I came up with the idea for a rhubarb and custard muffin I was so excited. Rhubarb crumble with custard is one of my all-time favourite puddings, so to take those flavours and put them inside a soft pillowy muffin was a no-brainer!

Prep time: 20 minutes Cooking time: 25 minutes
You will need a 12-hole cupcake/muffin tray

Posted by Penguin Published See Penguin's 32 projects » © 2022 Tanya Burr / Penguin · Reproduced with permission. · Tanya Bakes by Tanya Burr is published by Michael Joseph, £16.99
  • Step 1

    Preheat the oven to 180°C/350°F/GM4. Line the cupcake/muffin tray with paper cases.

  • Step 2

    Wash and chop the rhubarb into chunky pieces, then arrange in a shallow dish and cover with the caster sugar. Set aside to macerate for 15 minutes.

  • Step 3

    Mix together the flour and sugar, then add the vanilla extract, buttermilk, egg and vegetable oil and combine to form a smooth batter. Add the rhubarb, reserving 12 pieces to decorate, and fold through the mixture.

  • Step 4

    Divide half of the batter between the muffin cases, then top each one with a spoonful of custard. Carefully add the remaining batter to each case to cover the custard, then pop a rhubarb piece
    on top of each muffin.

  • Step 5

    Bake for 25 minutes until risen and golden. Transfer to a wire rack to cool.

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