Save on Pinterest

Rosy Rhubarb Cupcakes

If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • Cream cheese frosting, optional

Directions

  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 cupcake: 168 calories, 6g fat (2g saturated fat), 12mg cholesterol, 64mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.

Recommended Video