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Rhubarb Muffins

Created January 10, 2017

I’d never tried rhubarb before until about a year ago, when my husband’s grandmother, Marlyn, made a homemade rhubarb pie. I was skeptical to try the stuff at first (it looks like red celery. Eww. A celery pie). But I gave it a go, and the next thing I know only a quarter of the pie was left in the tin. I am now rhubarb enlightened, and I do not regret it.
Ingredients for the Muffins
2 cups flour
1 tsp baking soda
½ tsp salt
1 ¼ cups light brown sugar, packed
½ cup vegetable oil
1 egg
1 cup buttermilk
1 tsp pure vanilla extract
2 cups chopped rhubarb

Ingredients for the Topping (optional)
½ cup light brown sugar, packed
1 tbsp butter, melted
½ tsp cinnamon


  • Preheat oven to 350 degrees F. In a large bowl, combine flour, salt and baking soda.

  • In a separate medium bowl, combine sugar with oil. Add egg, buttermilk and vanilla, and stir ingredients together well.

  • Stir wet ingredients into dry ingredients along with chopped rhubarb.

  • Spoon batter into greased muffin tins about 3/4 full. Mix together ingredients for the topping, and sprinkle over each muffin.

  • Bake for 20-25 minutes until toothpick comes out clean. Let cool 10 minutes before removing from tins.

Recipe Yield: 15-18 muffins