Rosy Rhubarb Cupcakes Recipe
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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

Reviews for Rosy Rhubarb Cupcakes

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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."

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