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

Rosy Rhubarb Cupcakes Recipe

Publisher Photo
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

Ingredients

  • 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

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.

Directions

  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

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.

Reviews for Rosy Rhubarb Cupcakes

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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

MY REVIEW
Reviewed Jun. 4, 2013

found a better recipe

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!

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