Rhubarb Muffins Recipe

5 3 4
Rhubarb Muffins Recipe
Rhubarb Muffins Recipe photo by Taste of Home
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Rhubarb Muffins Recipe

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5 3 4
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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. Yield: 1 dozen.
Originally published as Rhubarb Muffins in Country Woman March/April 1997, p32

Nutritional Facts

1 each: 337 calories, 13g fat (2g saturated fat), 19mg cholesterol, 277mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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. Yield: 1 dozen.
Originally published as Rhubarb Muffins in Country Woman March/April 1997, p32

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nightskystar User ID: 1034705 227830
Reviewed 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!!"

MY REVIEW
Hannahb User ID: 2119679 13417
Reviewed 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."

MY REVIEW
larocque1354 User ID: 4717577 18397
Reviewed Sep. 6, 2010

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

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