Easy Rhubarb Cupcakes (Muffins) / Cake
These easy Rhubarb cupcakes are moist and delicious every time. Tart, garden-fresh rhubarb and a sweet sugary topping make them perfection. Great served cold, or warm from the oven with a scoop of ice cream.
Servings: 16 cupcakes
Ingredients
- 2 cups All-Purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1¼ cups brown sugar
- ½ cup softened butter
- 1 egg
- 1 tsp vanilla
- 1 cup milk
- 2½ cups fresh rhubarb chopped (approximately 3 large stalks or 6 small-medium stalks)
Topping:
- ⅓ cup white sugar mixed well with…
- 1 tsp cinnamon
Instructions
For Cupcakes/Muffins:
- Prepare muffin pans, using paper cups. This makes 16 cupcakes.
- Preheat oven to 350℉
- In a small bowl, sift or whisk together flour, baking soda, and salt. Set aside.
- In the large bowl of a stand mixer, cream together the brown sugar and butter.
- Add the beaten egg, and mix until well blended.
- Mix in the vanilla.
- Alternate adding the milk and flour mixture, about ¼ of the milk, and them ¼ of the flour mixture at a time, mixing well after each addition. Continue until all the milk is added to the batter.
- Remove the bowl from the mixer, and mix in the rhubarb by hand with a spatula.
- Spoon batter into cupcake/muffin pans.
- Sprinkle with sugar/cinnamon topping
- Bake in preheated oven, 25 minutes, or until a knife comes out clean.
- May be served warm with a scoop of ice cream, or whipped cream.
For Cake:
- In small bowl, sift together flour, baking soda and salt. Set aside.
- In larger bowl, by hand, cream together brown sugar and butter.
- Add egg and continue to beat by hand until well-blended.
- Stir in vanilla.
- Now, ALTERNATE between adding the 1 cup of milk and the flour mixture that you’d set aside.
- Add about a 1/4 of the milk and stir well. Then add about 1/4 of the flour mixture, and stir well.
- Continue until all is added to the batter.
- Stir in the chopped rhubarb.
- Spoon into sprayed (or greased and floured) 9 x 13-inch baking dish or cake pan.
- Sprinkle with white sugar/cinnamon topping.
- Bake 40 minutes at 350º F. (or until knife comes out clean)
- Shake pan from side to side to evenly distribute sugar topping if necessary.
- Serve warm with a scoop of ice cream or whipped cream.
