Print Options

Back to Rosy Rhubarb Cupcakes >

Include these items:

Select reviews >

Taste of Home Logo

Rosy Rhubarb Cupcakes

 Rosy Rhubarb Cupcakes
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
18 ServingsPrep: 15 min. Bake: 30 min.


  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 1 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


  • 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.
  • 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.
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.