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Rhubarb Muffins

Rhubarb Mufrfins

Growing up, I heard of rhubarb.  I was even given opportunities to eat it.  And overall I didn’t like it.  It had the texture of celery but was baked in pies, crisps and muffins.  Gross.

So I pretty much avoided all things rhubarb my entire life.

UNTIL…we bought a house in the middle of winter, covered in snow.  Once the snow melted and the plants began to grow, I was shocked to discover two medium sized rhubarb plants growing in my back yard.

After a bit of investigating, and not wanting to see the rhubarb go to waste, I decided to investigate it, pluck it and cook with it. 

Believe it or not I couldn’t even bring myself to try these rhubarb muffins the first time I made them.  I gave them ALL AWAY.  My kids ate them but my husband and I couldn’t bring ourselves to do it.  It’s a texture thing, we told ourselves.

But then after everyone told us how delicious they were, we knew we had to try them.  So I plucked the last of my rhubarb and whipped up another batch of these rhubarb muffins.  Determined to get past my mental block regarding rhubarb.

I made them, let them cool and then took the tiniest of bites.  Wow, I thought, it was better than I expected.  So I took a slightly larger bite and was again impressed with how tasty and delicious it was.  I then proceeded to down 4 rhubarb muffins in a row. 

Don’t judge.  I *may* have considered this my lunch.

The reality was that I couldn’t taste the rhubarb at all.  Ok, maybe I could but just didn’t know it because all I tasted was soft, delicious, moist, cinnamon sugar muffins.  No funky chunks of gritty, crunchy celery type substance.  Just tasty rhubarb muffins.

What I didn’t know as a kid, but do now, is that if rhubarb is prepared correctly, it doesn’t have a celery crunch to it.  In fact it’s soft and mushy and delicious. 

These were the muffins that changed my outlook on rhubarb.  Since these I’ve made a few rhubarb items {stealing rhubarb from my Mother-in-Law’s very large plant} and have enjoyed them all.  I’m not ready to say I’m a rhubarb lover, but if all things rhubarb tasted as good as these rhubarb muffins, I’d say I’m hooked!

Rhubarb Muffins

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Rhubarb Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 2 dozen


  • 1 1/4 cups brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups diced rhubarb
  • 2 1/2 cup flour
  • 1 Tablespoon melted butter
  • 1/3 cup white sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350*F
  2. Prepare muffin tins with liners.
  3. In a stand mixer using paddle attachment, combine brown sugar, vegetable oil, egg and vanilla. Mix well.
  4. Add buttermilk and cinnamon. Mix well.
  5. Add salt, baking soda and baking powder. Mix well.
  6. Add rhubarb, mix well.
  7. Add flour, 1/2 cup at a time until thoroughly mixed.
  8. Fill muffin tins 3/4 full with mixture {a large cookie scoop works great!}
  9. In a separate bowl mix melted butter, sugar and cinnamon. Sprinkle on the top of each muffin.
  10. Bake 20 - 25 minutes or until toothpick comes clean when testing center of muffin.
  11. Allow muffins to cool IN PAN for additional 10 minutes before removing.

Adapted from All Recipes


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3 thoughts on “Rhubarb Muffins

  1. Yay for giving rhubarb a second chance! I hadn’t given it much thought but you’re right that is a Midwest thing. I LOVE rhubarb! It pairs really well with strawberries or peaches in pies and crisps. I’ve also made a strawberry rhubarb slush too that is really yummy! Rhubarb is sooo versatile. Us Minnesotans especially love rhubarb jam too.

    • Thank you Jen! I’m glad I did! I’ve done strawberry Rhubarb {coming soon!} but I’ve not tried or heard of a peach rhubarb combination! And my mother-in-law has promised to teach me how to do rhubarb jam! Can’t wait to try it! If you have any great recipes email them to me as I’d love to try them!

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