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Rhubarb Crumble & Custard Cupcake Recipe | Cupcake Jemma

Ahh, Summer is on the doorstep and that means RHUBARB TIME! It’s only around for a few months and it is very important that you make the most of it while it’s here. So here is a recipe which turns a really classic combo, Rhubarb & Custard, into a cupcake (my preferred medium)!

Recipe –
For the Rhubarb Goo…
300g of washed ‘field grown’ or ‘forced’ rhubarb
3 tbsp caster sugar
zest of an orange (optional)
vanilla pod/vanilla extract (optional)

For the syrup…
The juice from the roasted rhubarb, cooked down and reduced by half

For the Sponge…
125g self raising flour
125g caster sugar
125g soft unsalted butter
1/4 tsp bicarbonate of soda
2 lg eggs
1.5 tbsp milk
1/4 tsp vanilla extract
a few spoons of the rhubarb goo

For the crumble topping…
80g plain flour
20g porridge oats
1 tsp caster sugar
1 tsp demerara sugar
pinch salt
40g melted unsalted butter




Crumbs & Doilies
1 Kingly Court



  1. Ivy Tan says:

    like your video so much! next video can bake tiramisu cupcakes?

  2. Franziska T says:

    Normally I don't post…but I've to tell U I made this morning a batch of this cupcakes. Well it's 10pm and I can't move anymore and all of the cupcakes are gone… So Do it – is really worth it!

  3. Sophia Lab says:

    you are amazing!

  4. 05aylaar says:

    Yorkshire rhubarb is still grown in the dark any exposure to light will stop the growth and that's why they pick it by candle light to this day! love this bake amazing !!!

  5. emily says:

    Please make a galaxy cupcake!!!

  6. Elise Hennessy says:

    stop saying rhubarb

  7. Alexis Smith says:

    I have recently discovered your channel and I am in LOVE!!! Love you and your channel!!!

    I love love baking and love your recipes… I need some help I am have been searching for a delicious banana cupcakes I found some recipes but they taste more like bread…. please help!!!

  8. Silvia says:

    Hey Jemma! Could you please consider making a video with cupcakes and frosting that aren't as sweet as you normally make them at the cake shop? All of the frosting I have tried was way too sweet for us, but leaving out the sugar made too little frosting and the consistency wasn't right either 🙁
    Thank you 🙂

  9. Christine Bethencourt says:

    Hey Jemma, i am french so please excuse my crappy english, just would like to say, i am a new subscriber , i love everything you do, actually i cook myself, not bad at all ( my family and friend says) my grand father was professional famous cooker in france. My favorite is cakes, i tried few of your cupcakes, always yum yum !!!!!! Keep on doing such delicious treasures, also i like your personality, you remind me so much ! I send you my friendships

  10. William Torres Guzman says:

    I'd love a video of churros!!

  11. William's Kitchen says:

    This recipe looks so good! Great job Jemma 👏🏼

  12. Jana says:

    Biscoff cake?

  13. cruelangelsthesis says:

    This was a wonderful recipe! I tried my hand at making these tonight. I was in a bit of a rush so instead of making the suggested icing, I made a buttercream icing and flavoured it with the rhubarb syrup, and swirled it with the rest of the goo on top with the crumble. SO good.

  14. Si Cooper says:

    Delicious, I bought one of these the other day. Any chance of the snickers brownie recipe?….or did I imagine that? lol. Thanks for the recipes and delicious cakes, was a pleasure to visit the shop last Friday.

  15. Nicolasa says:

    I made these today! I love this recipe Jemma! I got the rhubarb from my garden and although it was not as pink as in the recipe it worked a treat! I love the tanginess of it. anyway just wanted to let you know that my husband, my son and my neighbours all love the cupcakes. awesome recipe!!

  16. hellybelly says:

    Love that you support seasonal eating and featuring rhubarb! 😀 that looks amazing btw. xx

  17. LunarCatan says:

    you're always so dang cute when you take bites of your food.

  18. K Puszynski says:

    I just made these… had my kids do the math to convert Celsius to Fahrenheit and then adjust the temperatures for convection baking! I made these gluten free with my flour and your weight in the recipes… everything turned out wonderful!

  19. CostaRica P says:

    Jemma, what is the classic and the best size of a cupcake? I would like to order some Fat Daddio baking pans for them. Thanks

  20. Rainy Jo says:

    Yummy! My rhubarb is ready to pick, and these look amazing! Here in the Midwest of the U.S. Our rhubarb season goes from April to October or November. Up until it snows and freezes. Thanks for the great recipe, even though I have to convert all measurements, I think this one is definitely worth it! 🌷🤗☀️

  21. Przepisy Joli says:

    super! 🙂 bardzo ładne!

  22. s Gurung says:

    i tried to make dis but it 😨😖😲I FELL SICK

  23. Anna Phillips says:

    What vanilla extract do you use? x

  24. Hermione Baggins says:

    I only had green rhubarb at hand so they didn't look as pretty but still tasted so amazing! One of your very best recipes imo

  25. lollypops1 says:

    I cooked my rhubarb for 20 mins as it says and not much liquid at all came out! Cooked it for an extra 20 mins checking it every 5 min and still only a tiny bit of juice came out, so hardly anything for the rhubarb syrup 🙁 what did I do wrong?

  26. Brandon Olivas says:

    that looks like carrots

  27. Kyley McGrail says:

    made these. taste pretty good. everyone loved them. thanks

  28. Steve Johnson says:

    I have vanilla pods if your looking lmao got the peng V, pods

  29. Blankita Pimentel says:

    Jemma hice tu receta del betún que combinas en papel film para unos Cupcakes de Unicornio 🦄 está receta del betún y la idea de usar papel film me encanto y tus videos me encantan gracias 😊 y saludos desde Guadalajara, JALISCO

  30. Ruairí Taylor says:

    How many grams of custard do i use because in the Boston cream pie cupcake recipe you put some of it into your cupcakes ..??

  31. oksana veselova says:

    Perfecto!!!!!!! Great cupcakes recipe!

  32. The Headless Chef says:

    Thank you for your recipe. Ive made delicious rhubarb and custard cake. Have a look https://youtu.be/_DkR9RiPgrg
    I have subscribed to your channel. Please have a look at my channel and subscribe back 🤗

  33. Debby Humphreys says:

    Love your recipes Jemma. Can one substitute butter with oil? 1/4 cup oil?

  34. LubyLouxxx says:

    Hi Jemma. I really want to make these cupcakes! But because of the time of year the only rhubarb we have is in the freezer left over from the summer. Will I still be able to make these with frozen rhubarb or does it have to be fresh?

  35. Feby Abdelmonem says:

    What is rhubarb

  36. Gulya Swift says:


  37. Oladara.A. Abrams says:

    I love your videos 👍🏾. I am from Guyana. You are inspiring me to try your recipies. Thank you.

  38. Jo-Anne Prentice says:

    I’m making these right now! Had to laugh…we call our dog ‘Goo’. Can’t wait to try one of these 😍

  39. Fiona Parry says:

    Oh my gosh Jemma I have just made these and they are AMAZING!

  40. Elcee Uk says:

    I made these a couple of days ago – wow so delicious!! My first batch turned out all shapes and sizes (but still delicious) so I made a new batch of  plain cupcakes and concentrated on applying the tips from your perfect cupcakes video. I cut out the little holes and put the rhubarb goo in. The crumble recipe is brilliant, I'm always going to use that for crumbles from now on. People – even if you "think" you don't like rhubarb you should try these.

  41. B l ue b e r r y p a n c a k e's says:


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