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Rhubarb and Custard Cupcakes (makes 12, minimum) 

Rhubarb Custard ingredientsRECIPE

For the cupcakes:

140g caster sugar

140g slightly salted butter

2 large eggs

30g fresh rhubarb, finely diced.

140g self-raising flour

For the rhubarb compote filling:

200g rhubarb, leaves removed

70g caster sugar

For the custard filling:

2 egg yolks

280ml (1/2 pint) of milk

30ml single cream

20g caster sugar

1 tsp cornflour

For the buttercream:

70g soft, slightly salted butter

240g icing sugar

70g custard (from recipe above)


(For best results make the rhubarb compote and custard first so they have chance to cool.)

For the rhubarb compote:

Cut the rhubarb into 1cm chunks and place into a saucepan. Add the sugar and, over a low heat, bring to a simmer and cook for at least 2-3 minutes or until the rhubarb is tender. I prefer my rhubarb to retain some structure so I prefer to not overcook it.

Leave to one side in the pan to cool.

For the custard:

In a large bowl, add the egg yolks, sugar and cornflour and whisk so the egg yolks start to go a little paler.

Meanwhile, in a saucepan, bring the milk and cream to the boil, removing it from the heat the minute it starts to bubble up. 

Whisking continuously, pour the hot milk and cream onto the egg yolks and then return to the saucepan.

On a very low heat, gently stir the mixture continuously. It will gradually thicken - it takes time so be patient! When thickened, pour into a clean bowl and leave to cool.

rhubarb middlesFor the cupcakes:

Preheat the oven to 170 degrees C.

Line a deep cupcake/muffin pan with 12 cupcake cases of your choice.

Mix the butter and sugar with a hand-mixer or in a stand-mixer until it is very pale and fluffy - this can often take five minutes.

Add the eggs, one at a time whilst mixing until each egg is thoroughly mixed in. Take time to scrape the bowl down to ensure it’s mixed well.

Finally, fold in the flour and then divide the mixture evenly between the cupcake cases (I weigh the mix into each case at an amount of 40g per case). 

Bake for 20 minutes or until the cakes have risen and are lightly browned. Leave the cakes in the tin for a few minutes until you can handle them then place on a wire rack to cool.

For the buttercream:

Using a hand mixer or stand mixer blend the butter and half of the icing sugar together until quite soft. Add the custard and the remaining icing sugar and beat until soft, pale and fluffy.


Using an apple corer, remove the middles from each cupcake and place a small amount of first custard and then the rhubarb compote into the centre.

Finish with a swirl of the buttercream.

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