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.
Rhubarb Cupcakes
Rhubarb Cupcakes are sweet and slightly sour. A delicious, unique cupcake recipe, featuring this spring fruit.
Ingredients
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
Instructions
- 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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Nutrition Information:
Yield:
24Serving Size:
24 ServingsAmount Per Serving: Calories: 218Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 176mgCarbohydrates: 38gFiber: 1gSugar: 29gProtein: 2g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
What is your favorite recipe to make using rhubarb? I’ve got tons more to use up, so I’d love more ideas!
Linking up at Weekend Potluck, Wise Women Link Up and Tasty Tuesday. See the rest of my link parties here.
Lisa says
Made this following directions exactly. The batter was very runny. I cooked them for twice as long as required and they still aren’t done inside. Perhaps my rhubarb was very watery. I made sure that it was dry before chopping. Very disappointed, however…the flavor is delicious!!
Jamie H says
I’m so sorry the recipe didn’t turn out for you, Lisa. I’ve made it many times, and so have several of my family members, so I know the recipe works, but I’d be happy to trouble shoot with you to figure out what went wrong. I’m bummed for you, since I know how frustrating it is to have a recipe not turn out. 🙁
Tami says
I don’t think I’ve ever tasted rhubarb. I do enjoy having cupcakes on hand for a quick snack. I think I will make these, along with my little guy’s help, to enjoy this week.
Jamie H says
The tartness of the rhubarb works really well in these cupcakes. They’re a great introduction to rhubarb, if you’ve never had it!
Sher says
ooh rhubarb is one of my favorite spring foods. i always get strawberry rhubarb pie each year but this cupcake idea is new! i’ll have to try it this weekend
Jamie H says
You’re going to love it! They’re so good!
Farrah Less says
This is the first time I heard about Rhubarb, interesting! I have to do some research to Google to get more idea about this. Though your cup cakes looks so pretty and tasty too. Cupcakes is my sweet buddy.
Jamie H says
I’m surprised how many people haven’t heard of rhubarb. It’s a fruit that looks sort of like celery. It’s a bit sour/ tart, so it’s usually used in desserts where enough sugar is added to make it more palatable.
Ali Rost says
Rhubarb is the one thing I look forward to every spring. Growing up on our family farm in Iowa, it grew by the ditch. My mom would send me out with my bag for the afternoon collection. I remember her making strawberry rhubarb cake. I bet your cupcakes are similar and I’m really excited to try this recipe! x
Jamie H says
I bet strawberry rhubarb cake would be really good! I’ll have to try that next! I send my kids out to do the picking, too 🙂
Felicita Moncada says
I’ve never tasted anything with Rhubarb but those cupcakes look delish! I think I need to get some to try it for the first time. Definitely trying this recipe!
Jamie H says
This recipe is definitely a great recipe to try rhubarb for the first time! It’s a bit of a sour/ tart tasting fruit, so some people don’t like it plain.
Lisa says
Don’t lol but I don’t even know what rhubard is, however those cupcakes look so good. Now you have piqued my interest!
Jamie H says
I’m so surprised by all the people who haven’t had rhubarb! I grew up with it, so I figured everyone knew what it was. It’s a fruit that grows in stalks that look sort of like celery, but it has huge leaves on top. Maybe my next post will have to be a “what is rhubarb” post 🙂
Tiffany says
Rhubarb and a cupcake. Not the combination I would have thought of but they sound amazing! They look pretty yummy too!
Jamie H says
It’s actually a wonderful combination! The tartness of the rhubarb pairs so well with the sweetness of the cupcake and frosting!
Nikki says
You know, I don’t think I’ve ever had anything made with rhubarb in my life. I would try it though, and these cupcakes look like the perfect place to start! I will have to give them a try! I love that rhubarb is so high in antioxidants!
Jamie H says
It’s so nice to think that eating a cupcake might have some redeeming qualities, right? You’re going to love them!
Melanie says
I would have never thought to make this flavor of a cupcake. I cannot say that I have ever had rhubarb before, but I would like to try these cupcakes for sure. I will have to put them on my must-make list and create them soon.
Jamie H says
You’re going to love them, Melanie! They’re just the right amount of sweet and tart combination!