celebrating 130 years 1884-2014

Rhubarb and Custard Muffins

By Chelsea Sugar
Rhubarb and Custard Muffins
12 servings
  • 4 reviews

  • Difficulty Hard
  • Prep time 10 mins
  • Cooking time 12 mins
  • Serves

    3 stalks rhubarb
    3 Tbsp water
    2 cups flour
    4 tsp baking powder
    1/2 tsp salt
    1/2 cup custard powder
    1/2 cup Chelsea White Sugar
    100g butter melted
    1 cup milk
    1 egg beaten
    Chelsea Icing Sugar, to dust 


    Chop rhubarb into 1-2 cm pieces and microwave with water for 2 minutes (until tender but still retaining shape).
    In a separate bowl, place flour, baking powder, salt and custard powder.
    Add Chelsea White Sugar, butter, milk and egg then stir in the rhubarb and mix until just blended (don’t over mix). Pour into a well greased muffin tray. Bake for 12 minutes at 180°C. Cool a couple of minutes, tip out onto a wire rack to cool further. If desired, dust with Chelsea Icing Sugar to serve

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Average Rating
(4 reviews)

So fluffy and yum but could've done with a bit more sugar say half a cup more. Easy to make as well! Definitely a favourite cupcake recipe!

These are truly lovely muffins. As per the review below, they take at least 15 mins to bake. They have a delicate light flavor. I added cranberries to the recipe and it gave it a lovely contrast with the Rhubarb.

I found these muffins were very dense, and we're not enjoyable.
I used all the ingredients and cooked for 15 mins at 180 degrees, just not a good baking day today. Sometimes it happens

Easy to make, and taste great!

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