Recipe for: Rhubarb and Crumble Custard Cupcakes - photo 1
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Recipe for: Rhubarb and Crumble Custard Cupcakes

Breakfasts for Kids Cakes and Bakes 75 min Medium 8 wyświetleń ~32.21 PLN * - (0)
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Description

Delicate, fluffy cupcakes with the flavor of vanilla pudding, paired with tangy spring rhubarb and a crunchy crumble in the style of a Silesian home. This is an ideal suggestion for a children's breakfast or snack — sweet, but with a distinct fruit accent that balances the flavor. The cupcakes have a golden crumble and pieces of rhubarb that, after baking, are soft, light, and juicy. They can be served warm or cooled, with a cup of milk, kefir, or yogurt; they are also great for a picnic or school party. The recipe is tailored for beginners — each step is described step by step, with tips on tools and common mistakes.

Ingredients Used

Ingredients (12)

Servings:
12
  • Wheat flour 300 g
  • Sugar 150 g
  • Butter 200 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 150 ml
  • Vanilla pudding 40 g
  • Baking powder 10 g
  • Rhubarb 400 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Vanilla sugar 16 g
💰 Szacowany koszt dania: ~32.21 PLN (2.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rhubarb

1

Wash the rhubarb under cold water and dry it with a paper towel. Cut off the tough ends and remove any fibrous parts. Chop the stalks into cubes or slices about 1 cm thick — this will ensure the rhubarb softens evenly while baking.

Ingredients: Rhubarb
Use a cutting board and a sharp kitchen knife. Cutting into even pieces will ensure that the rhubarb pieces are not burnt or raw in the middle.
2

Transfer the chopped rhubarb to a bowl. Add 30 g of sugar (measured from the total amount of sugar), squeeze about 15 g of lemon juice (about 1/4 of a lemon), and gently mix. Set aside for 10–15 minutes to allow the rhubarb to release its juice — do not drain the juice completely, but if there is a lot, lightly drain some before placing it on the cake.

Ingredients: Rhubarb, Sugar, Lemon
Use a medium bowl and a spoon. The maceration time is short — 10–15 minutes is enough to reduce excessive tartness and improve the color.

Crumble

3

Prepare the crumble: in a bowl, place 60 g of all-purpose flour, 50 g of sugar, and 80 g of cold butter cut into cubes. Rub with your fingers or use a pastry cutter until the ingredients combine into pea-sized clumps. If you are adding almond flakes (optional), fold them in at the end — do not rub so they retain their shape.

Ingredients: Wheat flour, Sugar, Butter, Almond flakes
Use cold butter and a cold bowl — this will ensure the crumble is crumbly, not greasy. You can also use a pastry cutter or two knives if you prefer not to use your hands.

Cake

4

Preheat the oven to 180°C (top and bottom). Prepare a muffin tin for 12 cupcakes — use liners or grease the tin with butter and lightly dust with flour.

The best is a mold for 12 pieces. Cupcake liners make it easier to remove the cupcakes and for hygiene; if you don't have them, be sure to grease and flour the mold well.
5

Beat the butter (120 g taken from the total amount) with 100 g of sugar until fluffy and light: use a mixer on medium speed for about 2–3 minutes. The mixture should become lighter and creamy. Then add the eggs one at a time (120 g in total), mixing after each for 20–30 seconds to prevent the mixture from curdling.

Ingredients: Butter, Sugar
Use a hand mixer or a stand mixer with a whisk attachment. If you don't have a mixer, whisk vigorously for 4–5 minutes — it will require some effort.
6

To the beaten mixture, add vanilla pudding (40 g) and milk (150 ml). Mix on low speed or by hand until combined. Sift into a bowl 240 g of all-purpose flour (the remaining amount) together with baking powder (10 g) and a pinch of salt (1 g). Gradually add the dry ingredients to the wet ones and gently mix with a wooden spoon or spatula, just until there are no visible dry lumps — do not mix too long, as the batter will lose its airiness.

Ingredients: vanilla pudding, Milk, Wheat flour, Baking powder, Salt
Use a sieve to sift the flour, and for mixing, a silicone spatula is best. The batter is ready when it is smooth and slightly thicker than pancake batter — it should flow off the spoon but hold its shape.

Assembly

7

Fill the cupcake liners to 2/3 of their height with the prepared batter — use an ice cream scoop or two spoons to ensure even portions. On top of each portion, place 2–3 pieces of macerated rhubarb (drain excess juice) so that the pieces are not submerged in the batter. Evenly sprinkle each cupcake with the prepared crumble.

Ingredients: Wheat flour, Rhubarb, Butter, Sugar
Use a tablespoon or an ice cream scoop — this way you'll get 12 even portions. Do not push the rhubarb too deep — the pieces should remain on top of the cake.

Baking and Cooling

8

Place the dish in the preheated oven and bake at 180°C for 20–25 minutes. After 20 minutes, check with a toothpick: it should come out dry or with a few moist crumbs (not raw batter). The surface should be golden, and the crumble slightly browned.

Use the convection setting carefully — if the oven heats unevenly, turn the pan halfway through the time. Do not open the oven in the first 15 minutes of baking to prevent the cupcakes from sinking.
9

After baking, remove the pan and let the cupcakes cool for 8–10 minutes. Then gently remove the liners and transfer the cupcakes to a wire rack to cool completely; if you want to serve them warm, just let them cool for 15 minutes.

Use a silicone spatula or a spoon to remove the cupcakes if the liners are stuck. Cooling on a rack prevents steam from accumulating and sogginess on the bottom of the cupcakes.

Decoration and serving

10

Before serving, you can sprinkle the cooled cupcakes with vanilla sugar (optional) or top them with almond flakes before baking for added crunch. Serve slightly warm or at room temperature with a cup of milk, kefir, or natural yogurt — perfect for kids.

Ingredients: Vanilla sugar, Almond flakes
If you are adding almond flakes, sprinkle them on the cupcakes just before placing them in the oven so they can lightly brown. Additionally, you can serve with thin vanilla yogurt for younger children.

Fun Fact

💡

Rhubarb was once treated as a vegetable and used in Silesian cuisine; only over time did it gain the role of an ingredient in sweet baked goods, pairing with desserts such as compotes and cakes.

Best for

śniadanie dla dzieci piknik wiosenny podwieczorek

Tips

🍽️ Serving

Serve slightly warm with a cup of milk or kefir. For older children, add a small portion of thick vanilla yogurt. The muffins look great served on a simple, ceramic plate in a homestyle with a sprig of fresh rhubarb for decoration.

🥡 Storage

Store in a closed container at room temperature for up to 2 days. In the refrigerator for up to 4 days — before serving, take it out for 30 minutes to soften. For reheating: 10–15 seconds in the microwave or 5–7 minutes in the oven at 160°C, to regain the crunchiness of the crumble.

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