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


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 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 mins until the rhubarb is tender but still retains its shape. 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 mins until risen and golden.

  4. 4

    Cool for 10 mins, then cut a small deep cross in the top of each muffin and spoon on 1 tsp of custard. Leave to settle before adding another 1 tsp of 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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