• 400g rhubarb, trimmed
  • 140g light brown sugar
  • 75ml vegetable oil
  • 1 large free-range egg
  • 1 orange, zested
  • 300g self-raising flour
  • 300ml soured cream
  • 120ml fresh custard
  • 2 tsp icing sugar, to dust


  1. 1

    Preheat the oven to  200°C/fan 180°C/gas mark 6. Cut the rhubarb into 5cm lengths. Place in a shallow roasting tin so they sit in one layer. Add 50g of the sugar and turn the rhubarb to coat well.

  2. 2

    Cover the tin with foil and bake for 15 minutes until the rhubarb is tender but still retains its shape. Leave to cool.

  3. 3

    Meanwhile, mix together the remaining sugar, oil, egg and orange zest in a bowl, but be careful not to over beat. Stir through the flour and cream, then gently fold in the rhubarb. Divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 20-25 minutes until risen and golden.

  4. 4

    Cool for 10 minutes, then cut a small deep cross in the top of each muffin and spoon on 1 tsp custard. Leave to settle before adding another 1 tsp custard on top. Dust with icing sugar and serve warm.

Nutritional Details

Each serving provides
  • Energy 988kj 236kcal 12%
  • Fat 11.0g 16%
  • Saturates 3.7g 19%
  • Sugars 11.5g 13%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 946kj/226kcal

Each serving provides

30.7g carbohydrate 1.3g fibre 3.5g protein

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