Another great, quick and easy rhubarb recipe.

Rhubarb Muffins

Joan Donogh
Rhubarb muffins with brown sugar topping.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups packed brown sugar
  • 1 egg
  • 1/2 cup melted butter
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups chopped rhubarb

Topping:

  • 1/2 cup packed brown sugar
  • 1 tablespoon melted butter
  • 1/2 teaspoon cinnamon

Instructions
 

  • In a medium bowl combine flour, baking soda, salt and sugar.
  • In another bowl, beat the egg, stir in butter, buttermilk and vanilla.
  • Make a well in the dry ingredients, and add the egg mixture all at once. Stir until just blended and stir in the rhubarb.
  • Spoon into greased or paper lined muffin tins.

Topping:

  • Combine sugar, butter and cinnamon. Sprinkle a spoonful of topping over each muffin. Bake at 350 degrees for 20 to 25 minutes.

 

1 Comment

  1. Heather C

    5 stars
    We look forward to making these muffins every year during rhubarb season – they are now a family tradition.

    Reply

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