I finally harvested my first crop of rhubarb this weekend and the first recipe I decided to try out was this Rhubarb and Custard cake from the Clandestine Cake Club book (the second recipe tried after only buying the book on Thursday!).
I made the full amount of frosting as specified in the recipe, knowing that I might have some leftover. With that in mind, I made some extra muffins with some of the spare rhubarb I had, adding in custard to the sponge mix and topping with the custard cream cheese frosting (but you could just make them as unfrosted muffins). I also attempted to caramelise some thin rhubarb slices for the large cake but they seemed to go to a more jammy state despite the sugar boiling for what seemed like ages. The muffin recipe is below the pictures of the loaf, so do keep reading!
Rhubarb and Custard Muffins
For the muffins:
- 75g rhubarb, sliced thinly
- 100g golden caster sugar
- 100g softened butter
- 2 eggs
- 100g self raising flour
- 1 tsp vanilla extract
- 55g ready made custard (I used a mini pot of Ambrosia)
1. Firstly, preheat the oven to 180c while you are slicing the rhubarb. Arrange the slices in one layer in an ovenproof tin, and sprinkle over a tablespoon of golden sugar. Roast for 10 minutes and leave to cool.
2. Make up a basic sponge cake mix by creaming together the butter and sugar until light and creamy. Add the eggs, one at a time, followed quickly by the vanilla extract and a tablespoon of flour to stop curdling. Add the rest of the flour slowly and then add in the small amount of custard, and mix until combined.
3. Stir in the cooled rhubarb, then spoon into cupcake/muffin cases until they are two thirds full.
4. Bake in the oven for 17-20 minutes until golden brown, then leave to cool. Top with icing if desired, but they taste great on their own!
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