Rhubarb and custard muffins recipe
Created by The Tesco Recipes team
Bake these easy muffins for a sweet Easter teatime treat. They're packed with fresh rhubarb and sweet, creamy custard before being topped with crunchy demerara sugar.
See method- Makes 12
- 10 mins to prepare and 20 mins to cook
- 234 calories / serving
Ingredients
- 300g rhubarb
- 150g caster sugar
- 110g butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 100g natural yogurt
- 250g self-raising flour
- 1½ tsp baking powder
- 2 tbsp custard powder (optional)
- 6 tbsp fresh chilled or tinned custard
- 2 tbsp demerara sugar
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Shop ingredientsEach serving contains
- Energy
- 985kJ 234.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 0.4g
- Sugars
- 17g
of the Reference intake
Carbohydrate 35.2gProtein 3.9gFibre 1.2g
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- Preheat the oven to gas 6, 200˚C, fan 180˚C. Line a 12-hole muffin tin with muffin cases.
- Slice the rhubarb in half lengthways, then chop into 1cm pieces and set aside.
- In a large jug, whisk together the sugar, melted butter, eggs, vanilla and yogurt until smooth.
- Sift the flour, baking powder and custard powder (if using) into a large bowl. Add the wet ingredients and stir until just combined. Add the rhubarb and stir until evenly incorporated – do not overmix as this will make the muffins tough.
- Place 1 heaped tbsp of muffin batter into each muffin case. Add ½ tbsp custard to each, then top with the remaining muffin batter to fill each case. Sprinkle the top of each muffin with the demerara sugar.
- Bake for 20 mins until risen and golden. Best eaten on the day they are made but can be stored in an airtight container for 2-3 days – try microwaving for 20 secs to soften before serving.
- See more Easter baking recipes
