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Rhubarb Lemon Muffins

Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


  • 2 cups all-purpose flour
  • 1 cup plus 1-1/2 teaspoons sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 tablespoon grated lemon zest
  • 1-3/4 cups sliced fresh or frozen rhubarb


  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
  • Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 each: 203 calories, 6g fat (1g saturated fat), 36mg cholesterol, 221mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.

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Average Rating:
  • Julie
    May 29, 2019

    I subbed plain greek yogurt for buttermilk and found the batter to be a bit dry and not quite coming together. Added 1 tsp of vanilla extract and about 1 tbsp of lemon juice. Got the batter to a working consistency and baked as directed, added my own streusel topping. Baked for 25 mins and cooled for 5 before moving to rack to completely cool. First time baking with rhubarb and my family enjoyed the sweet/tanginess. The recipe was easy to follow and I attribute my experience with the batter not quite coming together with me subbing out buttermilk. Would definitely use this recipe again!

  • Jan2
    May 30, 2014

    This is delicious, very light & lemony. Will be making again. And again.

    Jun 30, 2013

    No comment left

  • brittcg
    Mar 22, 2013

    No comment left

  • Fernflower
    Apr 30, 2012

    So simple yet so delish! I will make this again before the rhubarb season is over!

  • robertshaw
    Apr 24, 2012

    Very moist, light & tart. Just the right amount of rhubarb & lemon. Very good way to use up some of that rhbarb! :)

  • dotsop
    May 18, 2011

    I liked this muffin however I think I would add a bit more sugar. It was moist and quite tasty.

  • ldray18
    May 29, 2010

    No comment left

  • Aleida
    May 31, 2008

    No comment left