Rhubarb and custard muffins

Sweet, sugary and fruity, these golden fluffy muffins have a divine baked custard top and tender rhubarb pieces swirled throughout.

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print


Rhubarb and custard muffins
  • 2 cup self-raising flour
  • 1/2 cup caster sugar
  • 2/3 cup milk
  • 125 gram butter, melted
  • 1 egg, lightly beaten
  • 1 cup roughly chopped fresh rhubarb
  • 2 tablespoon demerara sugar
  • 2 tablespoon custard powder
  • 1 tablespoon caster sugar
  • 1 cup milk


Rhubarb and custard muffins
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly spray a 12-hole muffin pan with oil.
  • 2
    To make custard: In a saucepan, combine custard powder, sugar and a little milk to form a smooth paste. Blend in remaining milk until well combined. Stir over low heat until mixture boils and thickens. Reduce heat. Simmer 3 minutes, stirring. Remove from heat. Cover surface of custard with plastic wrap to prevent a skin forming. Let cool.
  • 3
    Sift flour into a large bowl. Stir in caster sugar. In a jug, combine milk, butter and egg.
  • 4
    Make a well in the centre of the dry ingredients. Add rhubarb and milk mixture all at once. Mix lightly until just combined. Do not over-mix.
  • 5
    Half-fill each muffin-pan recess with muffin batter, then spoon custard evenly on top. Spoon remaining batter on top. Sprinkle with demerara sugar.
  • 6
    Bake 20-25 minutes, until cooked when tested. Serve warm.


Prepared custard could be used in this recipe.

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