Rhubarb and Custard Muffins

Saturday 8 May 2010

Rhubarb and Custard . . . ahhhhh . . . could there possibly be any more heavenly combination on earth??? I think not!

Delicious stewed rhubarb, all sweet and tart, with lashings of warm custard floating on top. Oh my, but this is one of my absolute favourite dessert of all in the springtime.

Unfortnately the rhubarb in our garden is sadly lacking in something and so far has only produced a few spindly spikes!! I was able to harvest about a handful of it this morning. I could really use some advice on how to get it producing more!

I had wanted to make a rhubarb upside down cake, but that will have to wait until I get to a farm market.

In the meantime I have made some tasty muffins, composed of tart chopped rhubarb with a rich batter containing muscovado sugar and a hint of orange. Layered in the muffin cups with a dollop of custard and baked they were quite, quite delicious!

If you are in America and you haven't decided what treat you are going to bake your mum for breakfast tomorrow morning, look no further. These would go down a real treat. I am thinking that if you can't get tins or cartons of ready made thick custard, Jello Vanilla pudding would work equally as well.

So . . . what are you waiting for??? Get baking!!

*Rhubarb and Custard Muffins*
Makes 10
Printable Recipe

A deliciously moist muffin containing one of my favourite springtime fruits and it's traditional go with . . . custard! Each bite brings a bit of the tartness from the rhubarb and some sweet from the muffin and of course that rich tasty custard. Wonderful!

8 ounces tender young rhubarb, chopped (1/2 pound)
5 ounces light muscovado sugar, seived (3/4 cup approximately)
2 1/2 fluid ounces vegetable oil (slightly more than 1/4 cup)
1 large egg
the grated zest of one large orange
2 TBS fresh orange juice
284ml tub of creme fraiche (1 heaping cup)
10 ounces self raising flour (2 1/2 cups)
8 TBS (approx.) ready made thick custard, chilled
demerara sugar for sprinkling
icing sugar for dusting (optional)

Preheat the oven to 200*C/400*F/Gas mark 6. Line a 12 cup muffin tin with paper liners, leaving two empty and putting several spoonfuls of water into them to keep the pan from burning.

Beat together the sugar, oil, egg, orange zest, orange juice and creme fraiche until smooth and free of lumps. Sift the flour into the bowl and gently fold together. Stir in the rhubarb bits.

Spoon a large dollop of the batter into each prepared muffin cup. Using a teaspoon create a small hollow in the centre of each. Spoon a small dollop of custard into each hollow. Spoon the remaining batter on top, dividing it equally. Sprinkle each muffin with some demerera sugar.

Bake for 25 to 30 minutes until well risen, pale golden brown and oozing tasty custard. Remove to a wire rack to cool to warm and then dust with icing sugar if desired. Best eaten on the day.


  1. Now that is just the best muffin recipe I have seen for a long time! YUM!

  2. That looks very tempting. My rhubarb is growing like crazy at the moment. Thanks for another wonderful rhubarb recipe.

  3. Mmmmmhhhhh, those look delicious! Unfortunately you can´t get rhubarb where I live. I´d love to grow it but I don´t have a garden either!

  4. Oh WOW... its not Mothers day here but I'm going to bake these for my Mam this weekend and rhubarb is her absolute favourite! If you get given any good advice regards you rhubarb plant cna you pass it on as mine is really struggling too... I only ever get a handful of sticks from my crown and its been in the ground for about 3 years now... I'd love it to be blooming like my MIL's! She has green fingers and hers just grows wild on its own.. but there again it is nearly 30 years old and bought for half a crown! ;-)

  5. Marie, I'm making these today!! Oh yum!
    xoxo pattie

  6. I love how you take these classic recipes or combinations and add a twist. Your bakewell whoopie pies the other day looked amazingly good, and so do these. Custard in a muffin? I'm sold!

  7. What a GREAT combination for a muffin, Marie! You are so great with flavor ideas! These look sooo good! Happy Weekend, dear friend--LOVE YOU! OXOX ((BIG HUGS))

  8. Yes it is definitely the start of the rhubarb season! The custard addition to the muffins looks good, I might try that with the recipe I posted last week.

  9. Yum, Marie! I am not a big fan of rhubarb, but the little dab of custard you've included could really make me change my mind. Very innovative muffin recipe!

  10. Now I have a recipe for my rhubarb. Thanks!

  11. Your photos are wonderful! I might try this recipe. Im growing gorgeous rhubarb without any work at all in a very moist area of the yard. Think of it as a swamp plant.

  12. Rhubarb is evil and vile and something my grandmother made me eat when I went to visit. The husband, on the other hand, loves the stuff (could be because he's a Brit?). Am forwarding this post to him, but he can bloody well make them himself!

  13. I've got a rhubarb muffin recipe I need to post but yours has put mine to shame! I can almost taste them from here!!!

  14. I just love all of your combinations and recipes

  15. i have just spent the last hour reading through all your delicious recipes and now I am officially drooling! It is just not right that one person be this good of a cook. I am so impressed and have nabbed lots of your recipes for future testing on my picky family lol. I am also a follower now and looking forward to more!

  16. Cow or horse manure spread around rhubarb does wonders for it....no more spindly sticks :)

  17. magsy, we have dug a lot of manure in around them, but I think we may need new crowns. The new ones we put in are okay, but the older ones are the spindly ones. I love rhubarb. It may not be in the right place either! Thanks!

  18. I could not scroll past this one. Rhubarb and custard - what dreams are made of! But I've never thought to put them together in a muffin. Your creativity is amazing and I always learn some new tip from your recipes.

    These were a very welcome afternoon tea treat - I already love rhubarb and custard, the crème fraiche made them light and moist and the hint of orange was a lovely touch.

    1. I am so happy you baked and enjoyed these Marie. I have not made them in a long time now. I need to buy some rhubarb so I can also enjoy some rhubarb treats! I am so pleased you enjoy the things I share. It always makes my day! xoxo


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