Easy Rhubarb Custard Muffins, Filled With A Classic Custard

Rhubarb and custard is a perfect combo so why not bring these two together in a soft fluffy muffin. These rhubarb custard muffins have a perfect balance of sweet and tart.

The Custard

The custard for this recipe is a crème pâtissière style custard. It uses the same ingredients and is actually made in the same way.

The only difference if the flour content it is higher than pouring style custards instead this kind of custard is a lot thicker, making it perfect for pastries and baked good. The name crème pâtissière actually means pastry cream it is a recipe that all bakers should have and know how to make.

Once you know how to make it and the principles behind how it is made it is a very easy recipe. The main thing to keep in mind is use control, take it slow.

Do not overheat the milk, don’t just pour the milk right into the egg mixture and don’t stop whisking. Keep these points in mind and you will have success.

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Ingredient and tools for rhubarb custard muffins

Tools

• Kitchen scale or measuring cups and measuring spoons
• Mixing bowls or stand mixer with paddle attachment
• Electric beater
• Medium Saucepan
• Muffin tin
• Optional large cookie scoop
• Spatulas or spoons
• Whisk
• Muffin liners I love the look of the pink liners for the rhubarb.
• Cooling rack
• Piping bag or sandwich bag

Ingredients

• Milk
• Cornflour
• Sugar, a white granulated sugar
• Eggs, whole for the cake and yolks for the custard
• Flour, an all purpose white
• Vanilla extract
• Butter
• Fresh rhubarb, this needs to be chopped really finely. It can be done either by a food processor, a slap chop style cutter or by hand with a knife.
• Baking powder and salt

How to make rhubarb custard muffins

Make the custard

The custard can be made a couple of days in advance.

In a small to medium sized sauce pan heat the milk. Use a medium heat setting, you don’t want the milk to boil it should be at scalding point. This is when it starts to look slightly foamy and bubbles are just beginning to form.

While the milk is warming place the sugar, corn starch and egg yolks into a mixing bowl. Beat them together really well with a balloon whisk until it looks light and creamy.

When the milk is at the scalding point add in the vanilla extract. Now slowly pour it into the egg yolk sugar mixture while continually whisking the mixture.

After all of the milk is added whisk it a few more times then add it back to the saucepan. Place it back over a medium low heat. Keep whisking it until it thickens. Watch it because this can happen very quickly.

Take the thick custard and place it into a glass container and cover the top with plastic wrap to stop a skin from forming.

Leave it to cool, once cool it can be placed into the fridge until it is needed.

Make the rhubarb custard muffins

Preheat the oven to 365F, 185C

In a bowl beat together the sugar and butter using an electric beater or stand mixer with the paddle. Beat it until it looks light and fluffy.

Add in the eggs, vanilla extract and the finely minced fresh rhubarb. Mix them together well.

Lastly add in the dry ingredients and fold them in, or use a slow speed on your mixer.

Line the muffin tin with the liners then using a spoon or large cookie scoop add the muffin dough to each liner filling them to the top.

Place the tin into the preheated oven and bake for 25 minutes.

Remove the baked muffins from the oven and leave them to cool for a few minutes. Place the muffins onto a cooling rack to finish cooling.

While the muffins cool take a skewer or chopstick and poke a hole into the muffin for the custard.

Place the custard into a piping bag or a sandwich bag with a hole cut out of the corner. Pipe custard into the holes filling right to the top.

Serve them warm or keep the in an airtight container in the fridge for up to a week.