{"id":7547,"date":"2025-06-05T18:39:15","date_gmt":"2025-06-05T18:39:15","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7547"},"modified":"2025-06-05T18:40:58","modified_gmt":"2025-06-05T18:40:58","slug":"easy-rhubarb-cupcakes-muffins-cake","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-rhubarb-cupcakes-muffins-cake\/","title":{"rendered":"Easy Rhubarb Cupcakes (Muffins) \/ Cake"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Rhubarb Cupcakes (Muffins) \/ Cake<\/span><\/h2>\n
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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.\u00a0<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>16<\/span> cupcakes<\/span><\/span><\/div>\n\n
Author: <\/span>Happy Hooligans, adapted<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> cups<\/span> All-Purpose flour<\/span><\/li>
  • 1<\/span> tsp<\/span> baking soda<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> salt<\/span><\/li>
  • 1\u00bc<\/span> cups<\/span> brown sugar<\/span><\/li>
  • \u00bd<\/span> cup<\/span> softened butter<\/span><\/li>
  • 1<\/span> egg<\/span><\/li>
  • 1<\/span> tsp<\/span> vanilla<\/span><\/li>
  • 1<\/span> cup<\/span> milk<\/span><\/li>
  • 2\u00bd<\/span> cups<\/span> fresh rhubarb<\/span> chopped (approximately 3 large stalks or 6 small-medium stalks)<\/span><\/li><\/ul><\/div>

    <\/span>Topping:<\/span><\/h4>
    • \u2153<\/span> cup<\/span> white sugar <\/span> mixed well with…<\/span><\/li>
    • 1<\/span> tsp<\/span> cinnamon<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>For Cupcakes\/Muffins:<\/span><\/h4>
      • Prepare muffin pans, using paper cups. This makes 16 cupcakes.<\/span><\/div><\/li>
      • Preheat oven to 350\u2109<\/span><\/div><\/li>
      • In a small bowl, sift or whisk together flour, baking soda, and salt. Set aside.<\/span><\/div><\/li>
      • In the large bowl of a stand mixer, cream together the brown sugar and butter.<\/span><\/div><\/li>
      • Add the beaten egg, and mix until well blended.<\/span><\/div><\/li>
      • Mix in the vanilla.<\/span><\/div><\/li>
      • Alternate adding the milk and flour mixture, about \u00bc of the milk, and them \u00bc of the flour mixture at a time, mixing well after each addition. Continue until all the milk is added to the batter.<\/span><\/div><\/li>
      • Remove the bowl from the mixer, and mix in the rhubarb by hand with a spatula.<\/span><\/div><\/li>
      • Spoon batter into cupcake\/muffin pans.<\/span><\/div><\/li>
      • Sprinkle with sugar\/cinnamon topping<\/span><\/div><\/li>
      • Bake in preheated oven, 25 minutes, or until a knife comes out clean.<\/span><\/div><\/li>
      • May be served warm with a scoop of ice cream, or whipped cream.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>For Cake:<\/span><\/h4>
        • In small bowl, sift together flour, baking soda and salt. Set aside.<\/div><\/li>
        • In larger bowl, by hand, cream together brown sugar and butter.<\/div><\/li>
        • Add egg and continue to beat by hand until well-blended.<\/div><\/li>
        • Stir in vanilla.<\/div><\/li>
        • Now, ALTERNATE between adding the 1 cup of milk and the flour mixture that you\u2019d set aside.<\/div><\/li>
        • Add about a 1\/4 of the milk and stir well. Then add about 1\/4 of the flour mixture, and stir well.<\/div><\/li>
        • Continue until all is added to the batter.<\/div><\/li>
        • Stir in the chopped rhubarb.<\/div><\/li>
        • Spoon into sprayed (or greased and floured) 9 x 13-inch baking dish or cake pan.<\/span><\/div><\/li>
        • Sprinkle with white sugar\/cinnamon topping.<\/div><\/li>
        • Bake 40 minutes at 350\u00ba F. (or until knife comes out clean)<\/div><\/li>
        • Shake pan from side to side to evenly distribute sugar topping if necessary.<\/div><\/li>
        • Serve warm with a scoop of ice cream or whipped cream.<\/div><\/li><\/ul><\/div><\/div>\n
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