Recipe time – Rhubarb and Custard Tartuffins

Lots of requests for the recipe for these rhubarb and custard tartuffins so here it is (it’s a variation of the Apple Tartuffin recipe in “A Year on the Farm”)

Rhubarb and Custard Tartuffins

2½ cups plain flour,
2 rounded teaspoons baking powder,
½ teaspoon bicarbonate of soda,
½ teaspoon ground cinnamon
¾ cup sugar
Grated rind one large lemon
Juice one large lemon
1 cup milk
2 eggs
125g butter, melted
¾ cup stewed rhubarb (or any stewed fruit, slightly sweetened)
½ cup cold firm custard

Grease 12 x ½ cup muffin pans or line with muffin papers. Heat oven to 170 degrees C (fan forced).

Whisk together all the ingredients, except the fruit, until smooth. One third fill the muffin pans then top with 2 teaspoons of the stewed fruit, then top with the same of custard.

Spoon approximately one teaspoon of the remaining muffin batter (by now each of the muffin holes or papers should be about two thirds to three quarters full).

Bake for 15 minutes until cooked through and golden.

If desired, brush tops with melted butter and sprinkle with a little sugar and cinnamon.

Remove from tins and cool on wire rack.

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