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If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 cupcake (calculated without frosting) equals 168 calories, 6 g fat (2 g saturated fat), 12 mg cholesterol, 64 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Rosy Rhubarb Cupcakes in Quick Cooking March/April 1998, p43
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Reviewed on Jun. 11, 2010 by KScales
After reading some of the comments here, we have retested this recipe and made some slight modifications. We have decreased the regular sugar to 1/4 cup and adjusted the leavening to 1/2 teaspoon baking soda and 1/4 teaspoon baking powder. These changes resulted in a better product.We apologize for any inconvenience.Taste of Home Test Kitchen
After reading some of the comments here, we have retested this recipe and made some slight modifications. We have decreased the regular sugar to 1/4 cup and adjusted the leavening to 1/2 teaspoon baking soda and 1/4 teaspoon baking powder. These changes resulted in a better product.
We apologize for any inconvenience.
Taste of Home Test Kitchen
Reviewed on Jun. 10, 2010 by Phatboy
Great recipe. Slightly flat on top but delicious. Just right without the topping. Mine were done about 3-4 min early. Next time will put about 2 cups of Rhubarb.
Reviewed on May. 09, 2010 by grandma4frye
Taste great - not overly sweet which makes you want more.
Reviewed on Apr. 27, 2010 by L Sylvester
These were a mess, they overflowed in the cups, sunk in the middle and stuck to the papers.
Reviewed on Apr. 26, 2010 by rosiewest
I don't usually care for rhubarb but my husband does so I made them for him. I made the mistake of tasting them and couldn't stop eating them...they are wonderful and I will keep making them until the rhubarb stops growing. yummy. Rosie W. Indiana
Reviewed on Apr. 26, 2010 by DGSLee
Made these last week and they were a mess. They over flowed in muffin tin & my oven. Used frozen rhubarb but will try again with my neighbors fresh rhubarb, do you have to increase flour? Seem too have to much leaven agent? What did I do wrong???? Did taste the batter that was baked had a good flavor & love to bake with rhubarb...COOKIE
Reviewed on Apr. 26, 2010 by anderim
good flavor, did not rise as much as I would have liked, but OK
Reviewed on Apr. 26, 2010 by rl2b
These are very tasty but they stuck to the paper muffin cups and they didn't rise at all. They are not too moist - just perfect and the buttermilk gives them an old-fashioned taste since most recipes don't call for it any more. I will try making these next in the silicone tins which won't require the paper muffin liners.
Reviewed on Apr. 26, 2010 by pstenz
These did not turn out at all. They were FLAT and stuck to the muffin pan on top because they did not rise. Was there perhaps supposed to be some salt in this recipe???
Reviewed on Apr. 19, 2010 by gramhome
I can't wait to make this recipe.y Mom & I love rhubarb and I'm always looking for new ways to use it.
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