Truly Treats Rhubarb & Custard Muffins

muffin, recipe, rhubarb and custard

Makes 12 Rhubarb & Custard Muffins

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What You Need: 

For the muffins:
300g self raising flour
75g plain flour
265g caster sugar
100g butter (melted)
250ml milk
1 medium egg (lightly beaten)
200g finely chopped rhubarb
1 tbsp demerara sugar
Icing sugar (for dusting)

For the custard:
2 tbsp custard powder
55g caster sugar
250ml milk
1 tsp vanilla extract

What You Do: 
  • Preheat the oven to 200°C / 180°C (fan) / 425°F / Gas mark 7.
  • Line 12-hole (80mm) muffin pan with paper cases.
    For the custard
  • Combine custard powder and sugar in a saucepan.
  • Gradually stir in the milk over a medium heat until the custard boils and thickens.
  • Stir in vanilla and leave to cool.
    For the muffins
  • Sift flours and caster sugar into a large bowl.
  • Combine butter, milk and egg and stir into dry ingredients. Do not over mix; mixture should be lumpy.
  • Stir in ¾ of the rhubarb.
  • Divide half the mixture among the paper cases then top with custard.
  • Divide remaining mixture over the custard, ensuring cases are no more than ¾ full.
  • Sprinkle with remaining rhubarb and demerara sugar.
  • Bake for 30 minutes on the middle shelf.
  • Leave to cool on wire rack. Lightly dust with sifted icing sugar.

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