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Rosy Rhubarb Cupcakes

If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    1-1/2 dozen


  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • Cream cheese frosting, optional


  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
Nutrition Facts
1 each: 168 calories, 6g fat (2g saturated fat), 12mg cholesterol, 64mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.

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  • acmeplant
    Jan 27, 2016

    I tried this recipe twice because I really wanted it to work. Very disappointing. No problems with sticking or leavening but the texture is too dense and the overwhelming flavor is of flour. I feel like I wasted my ingredients. I usually trust Taste of Home, this is not a palatable recipe. I wish the site would let me post zero stars.

  • niagaracat
    Jun 14, 2013

    very different to make cupcakes with rhubarb. Came out moist and delicious and mine rose well enough and no problem with sticking to pan but I use silicone baking cups sprayed with Pam

  • quiltingstitcher
    Jun 4, 2013

    found a better recipe

  • peggy.44
    May 25, 2013

    Did not rise stuck to pan. Husband says not enough rhubarb taste. It was ok for a cupcake and was nice and moist.

  • MJMM
    May 8, 2013

    Delicious just as written! I did make some cream cheese frosting for them but topping them with a dusting of confectionary sugar would be fine. I will be making them often this season and perhaps next winter with frozen rhubarb.

  • MissCarol44
    Apr 27, 2013

    I have been learning to read the reviews first before trying. What I really appreciate is that the Taste of Home Kitchen retested to make something turn out better. Much obliged to you! I just bought some fresh rhubarb and the stalks are huge. I do admit I need strawberries in with them as I still can't take the whole taste of rhubarb. Happy Cooking/Baking ladies!

  • dihiggins
    Apr 27, 2013

    Just a nice recipe. I added some cinnamon. The cream cheese frosting made it delicious!

  • KScales
    Jun 11, 2010

    After reading some of the comments here, we have retested this recipe and made some slight modifications. We have decreased the regular sugar to 1/4 cup and adjusted the leavening to 1/2 teaspoon baking soda and 1/4 teaspoon baking powder. These changes resulted in a better product.We apologize for any inconvenience.Taste of Home Test Kitchen

  • Phatboy
    Jun 10, 2010

    Great recipe. Slightly flat on top but delicious. Just right without the topping. Mine were done about 3-4 min early. Next time will put about 2 cups of Rhubarb.

  • grandma4frye
    May 9, 2010

    Taste great - not overly sweet which makes you want more.