Serves: 12
Preparation time: 40 mins
Cooking time: 25 mins

Rhubarb & Custard Cupcakes

A classic British piudding combination gets the cupcake treatment

The tartness of the rhubarb gives this a tasty kick


  • 120g sugar
  • 55g unsalted butter
  • 1 large Ella Valentine egg, room temperature
  • 180ml natural yogurt
  • 1 tsp vanilla extract
  • 170g self raising flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup fresh rhubarb, diced
  • 200g custard, for filling

Rhubarb compote:

  • 200g rhubarb
  • 70g caster sugar


  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract


  1. 1. Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases. Sift the flour with the baking powder, baking soda and salt and set aside.
  2. 2. Cream the sugar and butter until light and fluffy. Add the egg, yogurt and vanilla, blending until smooth.
  3. 3. Add the flour, then fold in the rhubarb.
  4. 4. Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until a cocktail stick comes out clean. Transfer onto a wire rack to cool.
  5. 5. When the cakes are completely cool cut a cone out of the top of each one and fill the hole with the custard.

Rhubarb compote

  1. 1. Top and tail the rhubarb stems. Wash and slice. Place the rhubarb into a heavy bottomed saucepan with the sugar. Stir over a high heat until it comes to simmering point. Stir again, cover with the lid, bring back to the boil and cook for a further 2 minutes. Remove rhubarb from heat and leave to cool.


  1. 1. Cream together the butter until creamy. Gradually add the icing sugar and cream until smooth, finally add the vanilla. Frost the cupcakes with a palette knife or piping bag. Garnish with rhubarb compote.