Sugared Rhubarb Muffins Recipe
Sugared Rhubarb Muffins Recipe photo by Taste of Home
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Sugared Rhubarb Muffins Recipe

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"These lovely lightly sweet muffins make a memorable breakfast treat and are also great with a soup or salad," relates Corrie Davidson, Rainier, Alberta.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1-1/4 cups sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup fat-free milk
  • 1/3 cup canola oil
  • 1 cup chopped fresh or frozen rhubarb

Nutritional Facts

1 each: 226 calories, 7g fat (1g saturated fat), 18mg cholesterol, 153mg sodium, 38g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


  1. In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
  2. Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Sugared Rhubarb Muffins in Taste of Home April/May 2001, p16

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cbenne12 User ID: 7424916 241347
Reviewed Jan. 8, 2016

"These were pretty good, but you should definitely use fresh rhubarb."

jmhelle User ID: 6297365 77496
Reviewed May. 20, 2013

"These were very tasty! I did make a few changes, just so these would work with our dietary guidelines we live by. I susbstituted 3/4 c. honey for the sugar, I used white whole wheat flour instead of AP, I used yogurt instead of oil and 2 egg whites instead of 1 whole egg. I also chose not to sugar the top of the muffins. And I baked them in mini muffin tins (mini muffin yield was 35, and the bake time reduced to 14 minutes at 350). These were phenomenal! We loved them!!"

rebertsch User ID: 1409700 46344
Reviewed May. 5, 2013

"The family loved these muffins. I did add more Rhubarb to make it more tangy and used raw sugar to top it. Great breakfast muffin!"

grensrud User ID: 4501110 85116
Reviewed Jun. 1, 2010

"These were pretty good, next time will add more rhubarb and probably cut back on sugar. I also did not sprinkle the recommended 1/4 cup of sugar over the top of the muffins, maybe a tsp per muffin at the most - and I made jumbo muffins. I also used 2 egg whites rather than 1 egg to cut some fat and calories. All in all were good, but not the best."

klm525 User ID: 2123315 85115
Reviewed May. 13, 2010


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