Tuesday, September 6

Lunchbox legends: Apple Rhubarb and Custard Muffins

Rhubarb feels like a special treat for me, as it was as a child so when I see it at a good price, I simply cannot resist.   I quickly chop off the stems and leaves, put into an oven proof dish with some sugar a little water (or if I'm feeling very good just some orange juice) and seal it with alfoil and bake it for 30-40 minutes.  Too easy. It's great to have with icecream or cream and especially good with custard.

That was my inspiration for today's recipe - the loveliness of rhubarb and custard, with a bit of apple for good measure - use pear if you like too.   If you're not a fan of rhubarb or it's not available to you - quickly stew some berries with some water and sugar...

2 cups self raising flour
1/4 cup custard powder
1/4 cup caster sugar
1/4 cup brown sugar
2 apples, peeled and chopped
1/4 cup stewed rhubarb
100g butter, melted
2 eggs
1 cup milk
1 tsp vanilla extract

Preheat oven to 200 degrees c

Into a bowl, add flour, custard powder, sugars, apple and rhubarb, give it a quick stir.

Add milk, vanilla extract, eggs and butter and stir until just combined and  no lumps of flour..

Spoon into muffin/cupcake papers until about 3/4 full.

Bake for 15-20 minutes until golden brown on top.

A tip:  Whilst these are delicious cold, there's something a little more special about them warm, so serve them up with icecream or extra custard warm if you like too (reheat them in tin foil enmasse if you become a bit addicted!)

So are these up your alley?  Does rhubarb hold a special place in your heart?
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4 lovely comments:

Jo @countrylifeexperiment on September 6, 2011 at 8:09 PM said... [Reply to this amazing comment]

Yum! I love rhubarb. Guess what I am making this weekend!

PinkPatentMaryJanes on September 6, 2011 at 9:49 PM said... [Reply to this amazing comment]

Oh, I am a huge rhubarb fan and I have a packet of custard gathering dust in the pantry (needed a spoonful for a recipe once...)

Will give these a go soon x

Mary Jane Robiony-Rogers on September 15, 2012 at 11:04 AM said... [Reply to this amazing comment]

Scrumptious. I used more rhubarb, closer to two thirds of a cup. Delicious, and so convenient to have these in the freezer for the boys' lunches. I made 24 mini muffin sized for the kids and six normal sized ones for the Daddy, out of this recipe. Thanks so much for the easy and yummy recipe.

Di Nolan on June 20, 2014 at 3:24 PM said... [Reply to this amazing comment]

Rhubarb AND custard muffins - that's genius! We have a rhubarb plant growing in a wine barrel. It's enough to pick a few stems when the urge strikes but not so much that you ever have to deal with a glut. Will definitely be baking these on the school holidays!


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