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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. 
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 16 cupcakes
Author: Happy Hooligans, adapted

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.