Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping
for
The Great British Rhubarb Recipe Round-Up
Fish & Chips, Blackberry & Apple, Strawberries & Cream, Sausage & Mash, Steak & Chips, Liver & Onions, Roast Beef & Yorkshire Pudding and Rhubarb & Custard.…….all of these recipes and ingredients are marriages made in heaven, and of them all I think rhubarb and custard is my favourite, on the sweet front that is. With several crowns (all from Yorkshire, home to the Rhubarb Triangle) in our garden all doing well this year, I thought it was time to share a few rhubarb recipes.
As well as creating lots of new rhubarb recipes, I also asked my good friend Janice (Farmersgirl Kitchen) if she’s like to co-host a little rhubarb challenge, and so The Great British Rhubarb Recipe Round-Up was born…….anyone who has any rhubarb recipes, or who wants to create some new recipes, can join in and add their recipes to our Blog Hop and Linky Party challenge…..and between us all, we’ll get all of our rhubarb recipes out there for all to share!
Before I carry on, I must just share one of my all time favourite sweets, a two-toned boiled sweet that has my taste buds tingling just thinking about it, Rhubarb and Custard Sweets (or sweetie)……as seen above, and beloved of all tuck shops and village sweet shops. I remember running down to our local sweetie shop after school, with a threepenny piece burning a hole in my pocket, for a “quarter” of rhubarb and custards. I am sure that no rhubarb was ever used in making these sweets, but I still love their tart and creamy combination.
But back to my TWO recipes today, I am sharing my recipe for Roasted Rhubarb as well as my recipe for Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping. If you roast a batch of rhubarb, you can keep it in the fridge for a few days and then have a ready supply of the red stuff for cakes, desserts, pies, crumbles and even cordials and cocktails. Roasting rhubarb intensifies the flavour and also helps to keep its shape too. Once roasted, you can then freeze it too…..I always have a batch or two in the fridge or the freezer.
Before I go, do have a look at my recipe for Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping, these are just genius, with rhubarb and custard in a muffin AND with a crumble topping, they cover all the bases for this classic flavour combination. I was delighted how these turned out and since making a dozen over the weekend I’ve made a second batch for the freezer. Roasted rhubarb is mixed with the muffin batter then a goodly dollop of cooked custard is “hidden” in the middle of the muffin before a hazelnut crunchy, crumble topping is added as the final flourish.
They work so well as a “cake” and as a warm pudding too, it’s up to you how you decide to serve them. That’s all for today, see you later in the week, with more recipes and news, Karen
Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping
Print recipe
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Easter |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
Muffins
- half a batch of roasted rhubarb, about 300g, drained (or 300g cooked rhubarb)
- 300g self raising flour
- 120g soft brown sugar
- 75g melted butter
- 1 large free-range egg, beaten
- 250ml creme fraiche or natural thick (Greek) yogurt
- 12 tablespoons ready-made custard (it should be quite thick and not too runny)
Crunch topping
- 50g plain flour
- 25g butter
- 50g soft brown sugar
- 75g hazelnuts, roughly chopped
Note
These delectable little muffins hide a delicious secret - in the middle of each rhubarb muffin is some custard. Who doesn't love rhubarb and custard and these also combine a crumble style topping too, so you can have rhubarb and custard AND crumble all in one or two bites!
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 5. Line a 12 hole muffin tin with paper cases. |
| Step 2 | Place all of the muffin ingredients, except the roasted rhubarb, into a bowl and mix with a hand mixer for 2 minutes - do NOT over mix. |
| Step 3 | Add the well drained rhubarb and gently mix it through the mixture. |
| Step 4 | Make the crunch crumble topping by rubbing the butter into the flour and then adding the sugar and hazelnuts, mix well. |
| Step 5 | Spoon half of the muffin mixture into the prepared muffin cases and then add a tablespoon of custard to every muffin case; divide the remaining muffin mixture between the cases, and then scatter the crumble mixture over the tops of the muffins. |
| Step 6 | Bake for 20 to 25 minutes, until the muffins are well risen the the crumble topping is crunchy and golden brown. |
| Step 7 | Allow to cool in the tin for a few minutes before easing the muffins out of the tin. |
| Step 8 | Best eaten warm; can be reheated and served as a hot pudding with extra custard or cream. |
| Step 9 | NB: DO NOT eat when very hot as the custard might burn your mouth! |
Roasted Rhubarb
| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Condiment, Dessert, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Easter, Formal Party, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 600g fresh rhubarb
- 100g soft brown sugar or golden caster sugar
- 1 teaspoon vanilla paste or the seeds from a vanilla pod
Note
A easy way to cook fresh rhubarb; by roasting rhubarb you get a more intense flavour and taste, and the rhubarb holds it shape better. Roast a batch and then pop it in the fridge for future desserts, pies, cakes, crumbles or fools - then just strain the juice to use as a cordial or in cocktails.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6. |
| Step 2 | Wash or wipe the rhubarb, cut the leaves off, discard the leaves and then trim the "root end" of the rhubarb. |
| Step 3 | Cut the rhubarb into bite sized pieces and place it all in an oven-proof tray or roasting tin. |
| Step 4 | Spoon the sugar over the top and then mix the sugar through the rhubarb. Add the vanilla paste, mix again, covert with foil and bake covered for 15 minutes. |
| Step 5 | After 15 minutes, remove the foil and stir the rhubarb through the sugary juices; roast for a further 5 minutes uncovered until the rhubarb is just soft but still holds its shape. |
| Step 6 | Serve immediately with custard, or, allow to cool and store in a covered container in the fridge to use later for crumbles, pies, scones, cakes, muffins or fools. The liquid can be drained off and used as a cordial or in cocktails. |
The Rhubarb Triangle is a 9-square-mile (23 km2) triangle in West Yorkshire, England between Wakefield, Morley and Rothwell famous for producing early forced rhubarb. It includes Kirkhamgate, East Ardsley, Stanley, Lofthouse and Carlton. The Rhubarb Triangle was originally much bigger, covering an area between Leeds, Bradford and Wakefield. From the first decade of the 20th century to 1939 the rhubarb industry expanded and at its peak covered an area of about 30 square miles (78 km2).
Rhubarb is a native of Siberia and thrives in the wet cold winters in Yorkshire. West Yorkshire once produced 90% of the world’s winter forced rhubarb from the forcing sheds that were common across the fields there.
In February 2010, Yorkshire Forced Rhubarb was awarded Protected Designation of Origin (PDO) status by the European Commission’s Protected Food Name scheme after being recommended by Department for Environment, Food and Rural Affairs (Defra)
(From Wikipedia, the free encyclopedia)
More Lavender and Lovage Rhubarb Recipes:
Baking Treats for Britain: Rhubarb Crumble Tray-Bake Cake
A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake
BREAD AND BUTTER PUDDING WITH RHUBARB COMPOTE
PLEASE join in with The Great British Rhubarb Recipe Round-Up and leave your recipe links below!
Susy Slais says
Very nice recipe Karen!!! I thought it was funny that we have the same kind of candy in Peru! We call them “Caramelos Perita” (because of their pear shape) and are very tart! Here is a link from a store in Paris, “Le comptoir du Pérou”, which sells Peruvian products! 🙂
http://saborcanela.com/es/friandises/72-caramelos-perita-sayon.html
Karen Burns-Booth says
Thanks Susy!
I think those may be what we call Pear Drops in English – they are pear shaped and are two tone too with a tart taste.
Karen
Nayna Kanabar (@citrusspiceuk) says
I am drooling at the sight of these amazing muffins. What a fantastic on the go dessert they would make.
Karen Burns-Booth says
Hahaha! Thanks Nayna, there would be great on picnics too!
Janice says
what a fabulous muffin recipe, I love the different textures. I was more of a clove rock girl than a rhubarb and custard one in the sweetie department. My love of rhubarb really blossomed when I moved to the farm in 1985 and had three crowns of rhubarb to cook and preserve. I am obviously not alone in my rhubarb obsession as evidenced by all the entries to our Great British Rhubarb Recipe Round Up!
Karen Burns-Booth says
Thanks so much Janice – they aren’t as elegant and refined as your wonderful recipe, but they did taste pretty sublime!
Yes, we seemed to have rubbed the Genie’s Lamp with this fabulous Great British Rhubarb Recipe Round-Up, it’s amazing to see all the recipes that have been added.
Karen
Jacqueline Meldrum says
Love, love, love rhubarb! I’m in! Now pass me one!
Karen Burns-Booth says
Hahaha! Thanks Jac – unfortunately they have all gone now!
Heidi Roberts says
love the fresh look of your cooked rhubarb, the muffins look lovely with a nice surprise in the middle.
Karen Burns-Booth says
Thanks Heidi, the roasted rhubarb is wonderful with just custard too!
denise@magnoliaverandah says
I remember those sweets. I haven’t had rhubarb and custard sweets for years. Nice muffins too.
Karen Burns-Booth says
THANKS Denise – I love those sweeties and you can still buy them in the UK at old fashioned sweet shops!
Glamorous Glutton says
Great recipe Karen, I love the touch of custard in the middle, I bet that’s a lovely sweet surprise. Mr Glam would love that. So pleased to see how popular your linky is and all the wonderful rhubarb recipes. GG
Karen Burns-Booth says
THANKS so much for your wonderful entry GG and yes, rhubarb seems to be very on trend right now!
Georgie says
Tried these today.Added a little cinnamon to the cake part. Found that a tablespoon of custard far too much for the muffin tins and cases I had. Also far too much crumble- so I made as all rhubarb crumble as well. Tasted very good; they are going to be shared up at my allotment with my buddies there!
Georgie
Karen Burns-Booth says
GREAT – thanks so much for the updates on my recipe too, I used a large muffin tin with large cases, so maybe my measurements were aimed at greed!
So pleased you liked them though!
Karen
Christina @ Christina's Cucina says
I won’t be satisfied until I make these muffins! Dying to get my next batch of rhubarb (of course I have to get it at the store) 🙁 Thanks for hosting the rhubarb round-up, Karen! I love it!!
Karen Burns-Booth says
Thanks so much Christina and I am also waiting for my next batch of rhubarb to be ready to pick…..so watch out for more new rhubarb recipes! Karen