Serve with cream cheese, butter or your own rhubarb sauce on the side.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.

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  • In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.

  • In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.

  • In a small bowl, blend sugar and butter and sprinkle over each muffin.

  • Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

Nutrition Facts

257 calories; protein 4.8g 10% DV; carbohydrates 47g 15% DV; fat 6g 9% DV; cholesterol 21.4mg 7% DV; sodium 343.1mg 14% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2003
This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes;I added an extra 1/4 cup of sugar to the batter as well as a 1/4 cup of canola oil. I chopped the rhubarb quite fine and used thin stalks. I did not use the topping in the recipe but used a 1/4 cup brown sugar and 1 tsp of cinnamon mixed and sprinkled on top. Lastly I seriously question the cooking temp. Most muffins seem to be in the 400 F range and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400 F. After all that.....it was a good muffin! With these changes I will use it again. Read More
(23)

Most helpful critical review

Rating: 3 stars
06/17/2003
These taste good but are very messy. They overflowed the muffin tins and the topping went everywhere. I might try eliminating the topping and putting a little oil/butter in the muffin plus a little more sugar. Read More
(6)
28 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
06/17/2003
This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes;I added an extra 1/4 cup of sugar to the batter as well as a 1/4 cup of canola oil. I chopped the rhubarb quite fine and used thin stalks. I did not use the topping in the recipe but used a 1/4 cup brown sugar and 1 tsp of cinnamon mixed and sprinkled on top. Lastly I seriously question the cooking temp. Most muffins seem to be in the 400 F range and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400 F. After all that.....it was a good muffin! With these changes I will use it again. Read More
(23)
Rating: 4 stars
09/03/2005
I think this is a successful non-fat muffin with a couple of considerations. First as with any muffin chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices cutting largest ones in half or thirds was tedious but worth it. Second for more taste I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor and substituted it for white flour (about 1/2 c.?) Third I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake but when you look at it as a non-fat recipe it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time. Read More
(10)
Rating: 4 stars
05/12/2008
I made these for a friend who is lactose intolerant and on a low-sugar diet. So I used Alpro vanilla soymilk instead of buttermilk and Stevia natural sweetener instead of sugar (available from health shops). They came out a little dry but still good. Read More
(9)
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Rating: 4 stars
08/08/2003
This is a very moist and delicious muffin. I did do a couple of changes to the recipe. I added 1/2 white sugar and for the topping I used 1/4 brown sugar instead of the 1/2 of white sugar. I baked the muffins at 350 degrees for 25 minutes. Turned out great thank you for the recipe Michele! Read More
(9)
Rating: 3 stars
06/17/2003
These taste good but are very messy. They overflowed the muffin tins and the topping went everywhere. I might try eliminating the topping and putting a little oil/butter in the muffin plus a little more sugar. Read More
(6)
Rating: 4 stars
07/23/2014
Very good! I scaled the recipe to 8 servings and still came out with 12 normal size muffins... UPDATE 7/14: got 15 muffins out of the batch this time. I left out the walnuts. Took more like 30 minutes to bake. Read More
(5)
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Rating: 4 stars
06/17/2003
Very moist! I loved the topping. It did make a bit of mess as the topping spilled over while they were baking but who cares! Very easy and quick to make. I would leave out the walnuts next time though - not a big walnut fan. Read More
(3)
Rating: 3 stars
06/04/2005
Isn't it odd that this doesn't contain any oil or butter? The topping was too much and melted off of the muffins and all over my pan and oven. Taste of muffins would be enhanced by some sort of oil or shortening---a bit dry. Read More
(3)
Rating: 1 stars
06/05/2005
The muffins didn't turn out as I expected - very heavy - not cake-like. Read More
(3)