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Rhubarb Muffins


  • 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
  • 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.

Nutrition Facts

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


Average Rating:
  • 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.

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