Save on Pinterest

Rhubarb Muffins

It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1 egg
  • 1-1/4 cups packed brown sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups diced fresh rhubarb
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon butter, melted

Directions

  • In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.
  • Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done.
Nutrition Facts
1 each: 337 calories, 13g fat (2g saturated fat), 19mg cholesterol, 277mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 5g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • quiltpinky1
    Jan 30, 2021

    Really nice rhubarb muffins! Just sweet enough and yummy! If you like rhubarb, you will love these..I substituted toasted chopped pecans for the walnuts as I like them better..

  • nightskystar
    Jun 12, 2015

    love rhubarb ANYTHING!!! these are WONDERFUL...moist and yummy...please try the recipe as written before you make substitutions!! they deserve to be tried as is!!

  • Hannahb
    Dec 29, 2012

    These were great! I made some healthy changes and they still turned out beautifully: subbed lemon soy yogurt for the buttermilk (thinned with a little water), whole wheat pastry flour for the AP flour, and cut the sugar back to 1 cup instead of 1 1/4. Actually, the hint of lemon from the yogurt was great with the rhubarb. Yummy, moist, and fluffy.

  • larocque1354
    Sep 6, 2010

    i made these for the guys at work. they loved them.

  • grantm
    May 13, 2009

    No comment left