Rhubarb and Custard Muffins

    35 minutes

    This is a neat trick where you put the custard powder in the flour mix when making the muffins. The rhubarb provides great colour as well as flavour.

    14 people made this

    Serves: 12 

    • 150g rhubarb, diced
    • 1 tablespoon of water
    • 1 teaspoon sugar, to taste
    • 1 1/4 cups (155g) plain flour
    • 50g custard powder
    • 1 teaspoon baking powder
    • 150g sugar
    • 1/2 teaspoon salt
    • 2/3 cup (170ml) milk
    • 100ml sunflower oil
    • 2 small eggs
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon yellow food dye, optional

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Gently cook rhubarb in water and sugar to taste.
    2. Sift together flour, custard powder and baking powder. Add sugar and salt.
    3. In a separate bowl beat together milk, oil, eggs, vanilla and yellow dye (if using).
    4. Combine egg mix and flour mix until smooth. Fold in rhubarb.
    5. Spoon into prepared muffin tray. Bake for 20-25 minutes at 200 degrees C.

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    Reviews in English (14)


    Yummy! Really nice muffins, only took 15min in my oven. Didn't add colouring but they were an attractive 'custard' yellow without it.  -  22 Feb 2012


    Nice Muffins, everyone like them  -  12 Nov 2011


    FABULOUS RECIPE!!!! I'd run out of muffin cases, so used a lined loaf tin instead and cooked it for 55 min. It is delicious! May use a bit of ground ginger next time to add to the flavour. Thank you for posting this recipe!  -  10 Oct 2010  (Review from Allrecipes UK & Ireland)

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