Rhubarb Custard Muffins Recipe

Name: Rhubarb Custard Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Custard; 2 tbsp custard powder; 1 tbsp granulated sugar; 1 cup milk; 2 1/4 cups self-rising flour, sifted; 1/2 cup granulated sugar; 3/4 cup milk; 1/2 cup butter, melted; 1 None egg, lightly beaten; 5.25 oz fresh rhubarb, roughly chopped; 2 tbsp demerara sugar

Servings: persons

None None Custard
2 tbsp custard powder
1 tbsp granulated sugar
1 cup milk
2 1/4 cups self-rising flour, sifted
1/2 cup granulated sugar
3/4 cup milk
1/2 cup butter, melted
1 None egg, lightly beaten
5.25 oz fresh rhubarb, roughly chopped
2 tbsp demerara sugar

1
To make the custard, combine custard powder, sugar and a little milk to form a smooth paste. Whisk in remaining milk until well combined. Stir over low heat until mixture boils and thickens. Reduce heat and simmer for 3 mins, stirring. Remove from heat. Cover surface with plastic wrap and let cool.
2
Preheat oven to 350u00b0F. Lightly coat a 12-cup muffin tray with oil.
3
Combine flour and sugar. Combine milk, butter and egg then mix into dry ingredients. Add rhubarb and mix until just combined. Half-fill each muffin cup with batter. Top with custard then distribute remaining batter over custard. Sprinkle with demerara sugar and bake for 20-25 mins, until firm to the touch. Serve warm.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: None None Custard, 2 tbsp custard powder, 1 tbsp granulated sugar, 1 cup milk, and more.

Yes, Rhubarb Custard Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Custard Muffins

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