Rhubarb Muffins

I think rhubarb is an under-appreciated vegetable. It’s a vegetable. You knew that, right? Ya…me either for a long time. Here’s an easy way to get folks who don’t like vegetables (I can’t believe that’s even real.) to eat one. Disguise it as a treat. These Rhubarb Muffins are sweet and a nice change from the typical strawberry rhubarb pie or jam.

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Chop the rhubarb into small pieces, no larger than 1/4″. Rhubarb is bitter. You can minimize the bitterness by making the bites small.

When you pick rhubarb you should pull the stalk from the ground. This stimulates hormones in the plant to replace the stalk.


Rhubarb Muffins - On The Fire

Course Muffins
Cuisine Dessert
Author Robin Follette


  • 1 cup Brown Sugar packed
  • 1/2 cup butter soft
  • 2 cups sour cream
  • 4 eggs beaten
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon ground
  • 3 cups rhubarb chopped into small pieces
  • 2 tablespoons white sugar


  • Preheat the oven to 375°. Cream the brown sugar and butter. Add the eggs and then the sour cream. Stir until well combined.
  • Mix together flour, baking soda and 1 teaspoon of cinnamon. Add to the wet mix.
  • Fold in rhubarb just until mixed.
  • Spray muffin tins with Pam. Fill tins to the top.
  • Mix the remaining cinnamon and white sugar. Sprinkle on muffins.
  • Bake at 375° for 25 to 30 minutes.