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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 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.
Reviewed on Apr. 19, 2010 by tkarinas
Some of my family can eat rhubarb and some cannot, so we make these, some with rhubarb and some with strawberries. Either way, they are delicious and definitely a keeper.
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