Back to Rosy Rhubarb Cupcakes

Print Options


Card Sizes

Rosy Rhubarb Cupcakes Recipe

Rosy Rhubarb Cupcakes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Rosy Rhubarb Cupcakes

Sort By :
acmeplant User ID: 8719352 242648
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."

niagaracat User ID: 3122379 57086
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"

quiltingstitcher User ID: 4596769 22496
Reviewed Jun. 4, 2013

"found a better recipe"

peggy.44 User ID: 6503163 23521
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."

MJMM User ID: 3717070 27137
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."

MissCarol44 User ID: 6056464 16948
Reviewed Apr. 27, 2013

"I have been learning to read the reviews first before trying. What I really appreciate is that the Taste of Home Kitchen retested to make something turn out better. Much obliged to you! I just bought some fresh rhubarb and the stalks are huge. I do admit I need strawberries in with them as I still can't take the whole taste of rhubarb. Happy Cooking/Baking ladies!"

dihiggins User ID: 4211406 22495
Reviewed Apr. 27, 2013

"Just a nice recipe. I added some cinnamon. The cream cheese frosting made it delicious!"

KScales User ID: 3262967 26993
Reviewed Jun. 11, 2010

"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"

Phatboy User ID: 4021272 23520
Reviewed Jun. 10, 2010

"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."

grandma4frye User ID: 2489593 21925
Reviewed May. 9, 2010

"Taste great - not overly sweet which makes you want more."

L Sylvester User ID: 3147452 21923
Reviewed Apr. 27, 2010

"These were a mess, they overflowed in the cups, sunk in the middle and stuck to the papers."

rosiewest User ID: 3018457 21762
Reviewed Apr. 26, 2010

"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"

DGSLee User ID: 2194672 50212
Reviewed Apr. 26, 2010

"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"

anderim User ID: 4706784 80736
Reviewed Apr. 26, 2010

"good flavor, did not rise as much as I would have liked, but OK"

rl2b User ID: 2725276 47902
Reviewed Apr. 26, 2010

"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."

pstenz User ID: 4047655 202615
Reviewed Apr. 26, 2010

"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???"

gramhome User ID: 2599236 47901
Reviewed Apr. 19, 2010

"I can't wait to make this recipe.y Mom & I love rhubarb and I'm always looking for new ways to use it."

tkarinas User ID: 4389335 80735
Reviewed Apr. 19, 2010

"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."

Loading Image