Rhubarb Cupcakes are sweet and slightly sour.
When we moved into our homestead, the place had been empty for quite some time. The lawn was mostly dead, many of the trees and bushes looked dead as well. The only thing growing well was weeds.
It was October, and in the last few days before we signed papers to make it our own, Dan got antsy. He was ready to start working on making the place amazing. Despite the fact that we didn’t actually own it yet, Dan loaded up his lawnmower and started making a lawn out of the weeds.
Afterwards, I noticed that one of the “weeds” he had mowed to the ground was actually a rhubarb plant. While rhubarb isn’t my favorite food, it’s a nice change of pace each spring to have some. I had no idea if the rhubarb would come back, or if a year without water followed by being chopped to the ground might do it in.
However, once you get a plant that’s growing well, it turns out that it’s pretty hard to kill it. The following spring it came back to life and grew large quickly.
Now that I have this crazy rhubarb plant that could very well turn into a tree if left to its own devises, I’m putting rhubarb into everything! I hate to see it go to waste, and I know that rhubarb is high in fiber– which I’m sure most of us don’t get enough of. It’s also a great source of vitamin K.
So rhubarb cupcakes are a recipe that’s semi-good for my family, right? It turns out that rhubarb is also high in antioxidants (one study I found said that it may be higher than even kale!).
These rhubarb cupcakes have all of the good flavor of rhubarb, without being too sour. I topped them with a simple vanilla buttercream frosting, and the sweetness of the frosting really paired well with the sourness of the rhubarb cupcakes.
For the Cupcakes
- 4 cups rhubarb, chopped
- 1 3/4 cup sugar, divided
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/2 cup butter, melted
- 1 egg
- 1 tsp. vanilla
- 1 cup buttermilk (or 1 Tbsp. lemon juice plus enough milk to make 1 cup)
For the Vanilla Buttercream Frosting:
- 1/3 cup butter, softened
- 3 cups powdered sugar
- 1 tsp. vanilla
- 1-2 Tbsp. milk
- Preheat oven to 350º. Grease or line muffin tin with 24 liners.
- Toss together 3/4 cup sugar with the rhubarb. Set aside.
- In a medium bowl, stir together flour, soda, salt, and cinnamon.
- In a large bowl, cream together butter and remaining 1 cup sugar. Whisk in egg, vanilla, and buttermilk.
- Add the dry ingredients into the wet ingredients, and stir until mixed well.
- Stir in the rhubarb mixture.
- Divide into muffin cups, and bake 15 minutes, or until tops are golden, and a toothpick inserted in the center comes out clean.
- Cool for about 5 minutes, then transfer to a wire rack to cool completely.
For the buttercream frosting:
- Using a hand mixer or a stand mixer with a whisk attachment, stir together butter and powdered sugar on low speed.
- Add vanilla and one Tablespoon of milk. Beat on medium until smooth.
- If needed, add more milk, a little at a time, until frosting becomes a spreadable consistency.
- Once rhubarb cupcakes are fully cooled, frost and enjoy!
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Serving Size:24 Servings
Amount Per Serving: Calories: 218 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 25mg Sodium: 176mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 29g Sugar Alcohols: 0g Protein: 2g
What is your favorite recipe to make using rhubarb? I’ve got tons more to use up, so I’d love more ideas!