Saturday, 8 May 2010
Rhubarb and Custard . . . ahhhhh . . . could there possibly be any more heavenly combination on earth??? I think not!
Delicious stewed rhubarb, all sweet and tart, with lashings of warm custard floating on top. Oh my, but this is one of my absolute favourite dessert of all in the springtime.
Unfortnately the rhubarb in our garden is sadly lacking in something and so far has only produced a few spindly spikes!! I was able to harvest about a handful of it this morning. I could really use some advice on how to get it producing more!
I had wanted to make a rhubarb upside down cake, but that will have to wait until I get to a farm market.
In the meantime I have made some tasty muffins, composed of tart chopped rhubarb with a rich batter containing muscovado sugar and a hint of orange. Layered in the muffin cups with a dollop of custard and baked they were quite, quite delicious!
If you are in America and you haven't decided what treat you are going to bake your mum for breakfast tomorrow morning, look no further. These would go down a real treat. I am thinking that if you can't get tins or cartons of ready made thick custard, Jello Vanilla pudding would work equally as well.
So . . . what are you waiting for??? Get baking!!
*Rhubarb and Custard Muffins*
A deliciously moist muffin containing one of my favourite springtime fruits and it's traditional go with . . . custard! Each bite brings a bit of the tartness from the rhubarb and some sweet from the muffin and of course that rich tasty custard. Wonderful!
8 ounces tender young rhubarb, chopped (1/2 pound)
5 ounces light muscovado sugar, seived (3/4 cup approximately)
2 1/2 fluid ounces vegetable oil (slightly more than 1/4 cup)
1 large egg
the grated zest of one large orange
2 TBS fresh orange juice
284ml tub of creme fraiche (1 heaping cup)
10 ounces self raising flour (2 1/2 cups)
8 TBS (approx.) ready made thick custard, chilled
demerara sugar for sprinkling
icing sugar for dusting (optional)
Preheat the oven to 200*C/400*F/Gas mark 6. Line a 12 cup muffin tin with paper liners, leaving two empty and putting several spoonfuls of water into them to keep the pan from burning.
Beat together the sugar, oil, egg, orange zest, orange juice and creme fraiche until smooth and free of lumps. Sift the flour into the bowl and gently fold together. Stir in the rhubarb bits.
Spoon a large dollop of the batter into each prepared muffin cup. Using a teaspoon create a small hollow in the centre of each. Spoon a small dollop of custard into each hollow. Spoon the remaining batter on top, dividing it equally. Sprinkle each muffin with some demerera sugar.
Bake for 25 to 30 minutes until well risen, pale golden brown and oozing tasty custard. Remove to a wire rack to cool to warm and then dust with icing sugar if desired. Best eaten on the day.