Roasted Rhubarb & Custard Muffins, Fun For The Summer Holidays …. By Lucy Simmons

By lucy  , , , , ,   , ,

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

Ingredients

275 Grams Rhubarb

75 Grams Golden caster sugar

140 Grams Light muscovado sugar

75 ml Vegetable oil

1 Egg

1 Orange zest

284 ml Soured cream

300 Grams Self raising flour

8 tbsp Vanilla custard

Golden caster sugar

Directions

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.

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