Allergy Free Rhubarb and Custard Crumble Topped Muffins
The custard is a lovely texture in these muffins, it stops them from being too dry!!! If you made them in ramekins they would be a nice dessert.
For the Crumble
100g gluten free oats
50g gluten and wheat free plain flour (I use Dove’s Farm)
50g light brown sugar
50g dairy free margarine (I use Pure sunflower, soya or olive oil margarine)
For the Muffin
200g caster sugar
225g dairy free margarine
4tbsp rhubarb puree
200g gluten and wheat free flour
1tsp xanthan gum
2tsp gluten and wheat free baking powder
12 ice-cubes of dairy and egg free custard ( I use Alpro vanilla dessert)
Pre-heat the oven to 180 degrees fan. Make the crumble: place the oats, flour and sugar into a bowl and rub in the butter until it looks like crumbs.
Cream the sugar and margarine together then add the rhubarb and mix well. Sieve in the flour, xanthan gum and baking powder and mix.
Spoon this mixture into the bun or muffin cases about half full add the ice-cube and a little more of the muffin mixture then add the crumble on top.
Put them in the oven and bake for 20 to 25 minutes. When baked leave them on a wire wrack to cool.
If you would like more of a rhubarb taste you could add 2tbsp of rhubarb puree and 2tbsp chunky stewed rhubarb.