I don't know whether this is an unpopular opinion or not, but I don't really like rhubarb...So I decided to experiment with it to see what I can do with it. I always get given some from Stevens mam from her garden and I just think it's a bit sour and I don't really like the texture but when I was flicking through my copy of Tanya Bakes, I thought I'd give her Rhubarb & Custard Muffins a go. They're a bit of fun and really did liven up the rhubarb in my opinion!
35g caster sugar
300g self raising flour
150g soft light brown sugar
1 tsp vanilla extract
2 tbsp vegetable oil
100ml ready made custard
1. Preheat the oven to 180 degrees C/Gas Mark 4. Line a 12 hole muffin tray with paper cases.
2. Wash and chop the rhubarb into chunky pieces, arrange in a shallow dish and cover with the sugar. Set aside to macerate for 15 minutes.
3. Mix together the flour and brown sugar, then add the vanilla extract, buttermilk, egg and vegetable oil and combine to form a smooth batter. Add the rhubarb, reserving 12 pieces for the top and fold through the mixture.
4. Divide half the batter between the muffin cases, then top each one with a spoonful of the custard. Add the remaining batter to each case and pop a piece of rhubarb on top.
5. Bake for 25 minutes until risen and golden, transfer to a wire rack to cool.