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  • Topping:
  • 1 1/2 cups brown sugar
  • 1/4 cup salad oil
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups finely diced rhubarb
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1 1/2 tsp cinnamon
  • 1 tbsp melted margarine


Servings 24
Adapted from


Step 1

Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups or use paper.
Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk and rhubarb.
In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
Fill prepared muffin pan or paper cups 3/4 full with batter.
Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
Bake in preheated oven on center shelf 15 to 20 minutes.

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