Rhubarb Crumble & Custard Cupcake Recipe | Cupcake Jemma

Ahh, Summer is on the doorstep and that means RHUBARB TIME! It’s only around for a few months and it is very important that you make the most of it while it’s here. So here is a recipe which turns a really classic combo, Rhubarb & Custard, into a cupcake (my preferred medium)!

Recipe –
For the Rhubarb Goo…
300g of washed ‘field grown’ or ‘forced’ rhubarb
3 tbsp caster sugar
zest of an orange (optional)
vanilla pod/vanilla extract (optional)

For the syrup…
The juice from the roasted rhubarb, cooked down and reduced by half

For the Sponge…
125g self raising flour
125g caster sugar
125g soft unsalted butter
1/4 tsp bicarbonate of soda
2 lg eggs
1.5 tbsp milk
1/4 tsp vanilla extract
a few spoons of the rhubarb goo

For the crumble topping…
80g plain flour
20g porridge oats
1 tsp caster sugar
1 tsp demerara sugar
pinch salt
40g melted unsalted butter

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