Rhubarb Crumble & Custard Cupcakes

If I had to choose a dessert for my very last meal, it would, without a second’s hesitation, be rhubarb crumble and custard. For me, the pink stems nestled under a layer of buttery crumble with a big jug of hot creamy custard shouts comfort, warmth, and being snug and cosy.

I had to make (and eat!) three batches of this recipe to get the balance right, but I think it really works — and they are one of my all‑time favourite flavoured cupcakes. Enjoy x

What you need

Cupcakes

• 150g cake margarine
• 150g caster sugar
• 3 medium eggs
• 150g self‑raising flour
• 1 teaspoon vanilla essence
• 540g tin rhubarb in light syrup (approx. 250g once drained)
• 1 tablespoon seedless raspberry jam

Frosting

• 200ml milk
• 4 level tablespoons custard powder
• 200g butter
• 300g icing sugar

Crumble topping

• 30g butter
• 60g plain flour
• 2 tablespoons caster sugar

What you do

Make the rhubarb filling

1. Drain the tinned rhubarb well, then place it into a small saucepan.
2. Bring to the boil, reduce the heat, and simmer for 5–10 minutes to remove excess liquid.
3. Add the raspberry jam and simmer again until you have a thick pink purée.
4. Leave to cool.

Make the cupcakes

1. Preheat the oven to 180°C (160°C fan) and line a 12‑hole muffin tin with large paper cupcake cases.
2. Cream the cake margarine, vanilla essence, and caster sugar until soft, light, and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the self‑raising flour and mix until just combined.
5. Spoon the mixture into the paper cases.
6. Place the cooled rhubarb purée into a piping bag and snip about ½ cm from the end.
7. Push the tip into the centre of each cupcake and gently squeeze in about a teaspoon of filling.
8. Bake for 18–20 minutes or until well risen, golden brown, and springy to the touch.
9. Cool in the tin to prevent the paper cases coming away.

Make the frosting

1. Whisk the milk and custard powder together in a small non‑stick saucepan.
2. Bring to the boil, stirring constantly, until very thick.
3. Cover the surface with cling film to prevent a skin forming and allow to cool.
4. Beat the cooled custard with the butter until smooth.
5. Add the icing sugar and beat again to make a smooth buttercream.

Make the crumble topping

1. Rub the butter, flour, and caster sugar together until the mixture resembles breadcrumbs.
2. Spread onto a baking sheet and bake for about 15 minutes until lightly golden.
3. Allow to cool, then break up any clumps into a crumble texture.

To finish

1. Place the custard buttercream into a piping bag fitted with a large star nozzle.
2. Pipe a generous swirl onto each cupcake.
3. Sprinkle with crumble topping.