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Rhubarb Cream Muffins Recipe

Rhubarb Cream Muffins Recipe

My friend Barbara gave me this recipe, and it's easy to double. The tender, golden muffins have a mild rhubarb flavor and a tasty cinnamon topping. They freeze well, too. —Margaret Guest, Trenton, Ontario
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:8 servings


  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 3/4 cup diced fresh or frozen rhubarb
  • 1/4 cup chopped walnuts
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  • 1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
  • 2. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter.
  • 3. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
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 muffin equals 287 calories, 13 g fat (7 g saturated fat), 56 mg cholesterol, 249 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.