Roasted Rhubarb & Custard Muffins, Fun For The Summer Holidays …. By Lucy Simmons
July 31, 2014
Rhubarb and custard, best mates in a muffin......Perfect for a summer holiday picnic.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 12 Party size
First the rhubarb needs to be roasted so... Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put in a shallow dish or baking sheet with sides, tip the sugar over with half a teacup of water , toss together, then shuffle the rhubarb so it’s in a single layer. Then cook for 10-15 minutes.
For the muffin mixture.
1. Heat the oven 180C and line a 12 hole muffin tin with some fun muffin cases. In a large bowl mix together the sugar, oil, orange zest, eggs and sour cream until it is a smooth mixture and is all combined. Gently mix in the flour followed by the cooled rhubarb.
2. Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm.
Best eaten the day they are made while they are still warm.