RHUBARB AND CUSTARD MUFFINS

This recipe is for Maureen and Roel, who supply me with their homegrown rhubarb. Ken and I purchased 4 crowns of rhubarb, years ago in the Mornington Penisula. They were already a decade and half old when I transplanted them in my potted garden at The Manor, in 2016. I have 2 surving crowns that are struggling well into their second decade. Thank you for sharing the rhubarb from your garden. Ingredients.......185 gm of castor sugar, 300 gm of chopped rhubarb, 280 gm of self raising flour, 90 gm of custard powder, 125 gm of castor sugar, 1 egg , lightly beaten, 30 gm of butter/ marg, melted and cooled, 250 nml of milk. preheat your oven to 180 deg C. Line a standard 12 hole muffin pan with muffin liners. Combine the 185 gm of castor sugar and 250 ml of water in a small saucepan and stir over a medium heat. Add the rhubarb pieces.and and cook until tender. Transfer to a bowl, drain and cool, being careful not to break up the rhubarb. Mix together the flour and custard powder in a medium bowl. Stir in the 125 gm of castor sugar. In a separate bowl mix together the lightly beaten egg, butter/ marg and milk, add this to the dry ingredient mix. Fold until just combined. Fold in the rhubarb. Divide the mixture among the muffin liners. Sprinkle with sugar and bake in the preheated oven for 20 minutes or until golden. Cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.