For the first time in a while, I didn’t have a clump of rhubarb to put under a forcer pot back in January. I had transplanted all my rhubarb crowns to a new bed at the end of last year, and I decided that I would be sensible and let them recover and leave them to grow in the open for a harvest later in the year. Now, of course, I regret not having the lovely pink, tender stems to cook, but, never mind, I look forward to a home-grown harvest whenever it is ready. Actually, the clumps are doing very well, so I don’t think it will be too long before I get to pull my first stems of the year.

In the meantime, I bought some rhubarb from the local farm shop this week and baked up a batch of muffins. Serve them hot with extra stewed rhubarb and custard as a pudding, or enjoy them slightly warm for a spring-time breakfast or tea. Best eaten on the day they are made, although they will freeze, and can be reheated successfully in the microwave for a few seconds.

I made my own tulip-style paper cases, which make large “coffee shop” sized muffins. You will need 15cm squares of baking parchment and a jar or glass the same size as a muffin tin, and then it’s just a case of pressing the paper into the tins to make the case shape. If you prefer, divide the mixture between 12 ready-made paper muffin/cupcake cases and cook for slightly less time.

Makes 7 large muffins (or 12 traditional size)

Ingredients

For the crumble top:

• 85g gluten-free plain flour blend (such as Dove’s Farm)
• 2g gluten-free baking powder (such as Dr Oetker)
• 55g dairy-free margarine, softened
• 55g caster sugar

For the muffin mix:

• 225g gluten-free plain flour blend
• 8g arrowroot (optional, but I find it does help bind the ingredients together and gives a chewier texture)
• 10g gluten-free baking powder
• 115g caster sugar (or half caster and half vanilla sugar)
• 60g dairy-free plain or coconut yogurt
• 115g dairy-free margarine, melted
• 150ml soya milk
• 2 teasp good quality vanilla extract
• 175g rhubarb, trimmed and finely chopped
• 150ml free-from custard

1. First make the crumble top. Put the flour and baking powder in a bowl and rub in the margarine until well blended. Stir in the sugar and mix until it all clumps together. Cover and chill until required.
2. Preheat the oven to 200°C (180°C fan oven, gas 6). Line a muffin tin with 7 large tulip-style paper cases or 12 traditional sized cases. For the muffin batter, sift the flour, arrowroot and baking powder into a bowl. Stir in the sugar and make a well in the centre.
3. Mix the yogurt, melted margarine, non-dairy milk and vanilla extract together in a jug. Gradually pour into the dry ingredients, mixing well to blend everything together. Stir in the chopped rhubarb.
4. Spoon half of the mixture equally between the paper cases, and spoon a dollop of custard on top, then cover the custard with the remaining muffin batter. Sprinkle the tops generously with the prepared crumble mixture.

   

5. Bake for about 35 minutes for large muffins, and 25-30 minutes for the smaller size. Cool in the tins for 10 minutes, then transfer to a wire rack to cool. Best served warm and eaten on day of baking.

   

   The recipe works well with chopped apple or pear (add a little cocoa powder to your custard for a chocolate filling), or you can add fresh small berries like raspberries, blueberries or cherries. Until next week…….happy cooking!

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