Strange thing really. Rhubarb and Custard sweets? Yes. Just, yes.
And remember Roobarb and Custard the cartoon? That wasn't too bad either...when I was five.
But the real stuff? Not a fan.
Or at least I didn't think I was until this week, after spending hours pondering over which recipe to try out, and feeling completely uninspired, my mum decided to don her oven gloves and whip up a batch of rhubarb-crumble muffins.
A lightbulb moment later, and I was snapping away at her cooking, fully intending to post the recipe as this Friday's feature, but equally as expectant of an indifference to them once tested [best part of the job if you ask me].
Turns out my reaction was less indifference, more GIVE ME MORE PLEASE [manners count kids]. Though these crisp-topped cakes contain that sometimes sour fruit, the oaty crumble on top, as well as the sugaring of the rhubarb before mixing, helps turn these potentially bitter cakes into delightfully sweet treats.
Bake, eat, be converted.
Taken from mum's recipe folder, originally from GoodFood and reprinted in a newspaper!
Preheat the oven to 220 C // 425 F // GM 7
Using a sharp knife, scrape the outer layer of skin from the rhubarb.
Remove the ends and chop into small pieces. Cover with the caster sugar, stir, and set aside.
Now to make the crumble topping. Cream together the sugar and butter, add the rest of the crumble ingredients and mix with your hands until...well, crumbly! It should resemble flapjack. Mmmmmmm flapjack. You can set this aside for a little while now.
Now go back to your rhubarb, don't worry if any juices have seeped at all, and add to it [and the sugar it was coated in] the buttermilk, egg, vanilla and sunflower oil.
Sift in the flour, baking powder and bicarbonate of soda and fold until incorporated.
Now simply line a muffin tray with 12 cases, divide the wet mixture between them and top with a thick layer of the crumble.
Bake for 15-18 minutes until well risen and golden.
Now that's what I call a muffin top.