RHUBARB CUPCAKE RECIPES RECIPES

Name: Rosy Rhubarb Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

ROSY RHUBARB CUPCAKES RECIPE: HOW TO MAKE IT

Rosy Rhubarb Cupcakes Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 168 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 26g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

RHUBARB CAKE I RECIPE | ALLRECIPES

Rhubarb Cake I Recipe | Allrecipes image

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Barb Oke

Categories Desserts Cakes Sheet Cake Recipes

Yield 1 - 9 x 13 inch cake

Number Of Ingredients 13

Ingredients

½ cup butter
1?½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
¼ cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Steps:

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.5 calories, CarbohydrateContent 41.1 g, CholesterolContent 31.2 mg, FatContent 8.2 g, FiberContent 0.8 g, ProteinContent 2.5 g, SaturatedFatContent 5 g, SodiumContent 179.2 mg, SugarContent 29.4 g

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