Rhubarb & Custard Muffins with Hazelnut Crunch Crumble Topping
Indulge in delectable Rhubarb & Custard Muffins topped with Hazelnut Crunch Crumble—perfect for any casual party or sweet treat! Servings: 12. Time: 40 min. Dessert & Snack.
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Ingredients
- half a batch of roasted rhubarb, about 300g, drained (or 300g cooked rhubarb)
- 300g self raising flour
- 120g soft brown sugar
- 75g melted butter
- 1 large free-range egg, beaten
- 250ml creme fraiche or natural thick (Greek) yogurt
- 12 tablespoons ready-made custard (it should be quite thick and not too runny)
- 50g plain flour
- 25g butter
- 50g soft brown sugar
- 75g hazelnuts, roughly chopped
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