Aunt Normas Rhubarb Muffins Recipes

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AUNT NORMA'S RHUBARB MUFFINS



Aunt Norma's Rhubarb Muffins image

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Provided by charliebabe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 14

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  • In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  • Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g

AUNT NORMA'S RHUBARB MUFFINS



AUNT NORMA'S RHUBARB MUFFINS image

Categories     Fruit

Yield 24 Muffins

Number Of Ingredients 14

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts
1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

RHUBARB MUFFINS



Rhubarb Muffins image

Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 11

4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
3/4 cup low-fat buttermilk
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups)
Nonstick cooking spray
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
  • Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
  • Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.

Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g

OLD-FASHIONED RHUBARB CAKE



Old-Fashioned Rhubarb Cake image

My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1-1/4 cups sugar, divided
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
1-1/2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

NUTTY RHUBARB MUFFINS



Nutty Rhubarb Muffins image

This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 14

3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup canola oil
1 large egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside. , In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

RHUBARB MUFFINS



Rhubarb Muffins image

Time 45m

Number Of Ingredients 14

1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups diced rhubarb
2 1/2 cup flour
1 Tablespoon melted butter
1/3 cup white sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350*F Prepare muffin tins with liners. In a stand mixer using paddle attachment, combine brown sugar, vegetable oil, egg and vanilla. Mix well. Add buttermilk and cinnamon. Mix well. Add salt, baking soda and baking powder. Mix well. Add rhubarb, mix well. Add flour, 1/2 cup at a time until thoroughly mixed. Fill muffin tins 3/4 full with mixture {a large cookie scoop works great!} In a separate bowl mix melted butter, sugar and cinnamon. Sprinkle on the top of each muffin. Bake 20 - 25 minutes or until toothpick comes clean when testing center of muffin. Allow muffins to cool IN PAN for additional 10 minutes before removing.

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