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
Preheat the oven to 180°C/350°F/GM4. Line the cupcake/muffin tray with paper cases.
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.
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.
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.
Bake for 25 minutes until risen and golden. Transfer to a wire rack to cool.