Top 100 Cake Blog

Top 100 Cake Blog

Saturday, May 25, 2013

Cinnamon Rhubarb Muffins

Rhubarb is one of those truly seasonal vegetables and, despite the wet and windy 45 degree temperatures in New York today, there are plenty of these red stalks at the farmer's market. So how better to warm up the chilly kitchen than to make these moist and delicious rhubarb muffins?

I have a lot of rhubarb dessert recipes in my collection for, while it has fallen somewhat out of favor these days, in the early- to mid-20th century -- before all manner of imported fruits were available year round -- rhubarb figured big into springtime desserts.  It is is naturally sour, and needs to be cooked and sweetened before eating.

The handwritten recipe is quite cryptic, so I've included the method I used.  These are simple to make and are not overly sweet. In fact, the rhubarb is quite tart and provides a very bright note.  The muffin batter is delicious and rich (the addition of sour cream is lovely), once again proving my theory that muffins are simply an excuse to eat cake in the morning.  As if anyone needs an excuse.

First, dice up the rhubarb.  You'll need 1.5 cups.  Then, if you're like me (unprepared) run to the corner store to get the sour cream.

Adding in the sour cream, below.

Spoon the batter in paper-lined muffin tins.  Don't worry about the uneven appearance  -- they will rise into perfectly shaped domes as they bake.

The recipe calls for sprinkling a cinnamon-sugar mix atop the batter.  Don't skip this step, as it adds some needed sweetness and beautiful color.

Cool the muffins on a rack.

The recipe card (just a list of ingredients, really) is below, followed by more detailed instructions.

Cinnamon Rhubarb Muffins

1/4 C. unsalted butter (1/2 stick, room temperature)
1/2 C. firmly packed light brown sugar
2 large eggs
1 C. sour cream (8 oz. container)
1 1/2 C. all-purpose flour
3/4 t. baking soda
1/2 t. cinnamon
1 1/2 diced rhubarb

1 T. granulated sugar
1/2 t. cinnamon

Preheat oven to 375 degrees.  Prepare one 12-muffin pan.

Cream butter and sugar until well mixed.  Add eggs, one and a time, mixing between additions.
Combine flour, cinnamon and baking soda in a small bowl.  Add 1/2 to the batter and mix.
Add the sour cream and mix.
Add remaining flour mixture and combine until well blended, taking care not to over mix.
Add rhubarb.

Spoon batter into prepared muffin tins.
Meantime, combine the topping ingredients and with your fingers or a spoon, sprinkle on top of batter.

Bake for abut 20 minutes.  Makes 12 muffins.


  1. I'm glad I saw this because for some reason I didn't get the email for it. Love rhubarb so I will be trying these. Thanks for all your great recipes.

  2. I made these and they were wonderful. Used heavy cream that had fermented in my refrigerator since it wasn't used before the freshness date. I'm guessing that when this recipe was created, commercially soured cream may have been less available than currently. Also added 1/2 tsp. of freshly ground green cardamom seeds, which complimented the cinnamon. Thank you for saving and sharing all the gems I've found on your site.