Rosy Rhubarb Cupcakes Recipe
Rosy Rhubarb Cupcakes Recipe photo by Taste of Home

Rosy Rhubarb Cupcakes Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 18 servings


  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • Cream cheese frosting, optional

Nutritional Facts

1 each: 168 calories, 6g fat (2g saturated fat), 12mg cholesterol, 64mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein


  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired. Yield: 1-1/2 dozen.
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.
Originally published as Rosy Rhubarb Cupcakes in Quick Cooking March/April 1998, p43

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Reviewed Jan. 27, 2016

"I tried this recipe twice because I really wanted it to work. Very disappointing. No problems with sticking or leavening but the texture is too dense and the overwhelming flavor is of flour. I feel like I wasted my ingredients. I usually trust Taste of Home, this is not a palatable recipe. I wish the site would let me post zero stars."

Reviewed Jun. 14, 2013

"very different to make cupcakes with rhubarb. Came out moist and delicious and mine rose well enough and no problem with sticking to pan but I use silicone baking cups sprayed with Pam"

Reviewed Jun. 4, 2013

"found a better recipe"

Reviewed May. 25, 2013

"Did not rise stuck to pan. Husband says not enough rhubarb taste. It was ok for a cupcake and was nice and moist."

Reviewed May. 8, 2013

"Delicious just as written! I did make some cream cheese frosting for them but topping them with a dusting of confectionary sugar would be fine. I will be making them often this season and perhaps next winter with frozen rhubarb."

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