Rhubarb Muffins Recipe


We love rhubarb in this house. My friend Bríd gives me some each year when her garden rhubarb is ready and I love to try to make something different each time. I think I need a whole rhubarb section of the blog, I have a recipe for mousse, crumble and tart so far. :) Now here comes the rhubarb muffins! Delish!


You will need:

  • 400g rhubarb
  • 250g Self Raising Flour
  • 150g Caster Sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 80ml sunflower/rape seed oil
  • 2 large eggs


To make the Muffins

Preheat the oven to 180C / 350F / Gas 4.

Trim the ends off the rhubarb stalks and wash. Chop into 1 inch long pieces, and place in a saucepan with 100ml of water.

Stewing Rhubarb

Bring to the boil and simmer until rhubarb has softened. Drain water. Leave aside to cool. 

Sieve the flour and baking powder into  a bowl. Add sugar and cinnamon.

Into another bowl, beat the two eggs and mix in the oil and rhubarb.

Make a well in the dry ingredients and pour in the rhubarb mix. Mix well with a wooden spoon. 

Line a muffin tin with cases and pour mixture into each. I used regular sized bun cases and made 24.


Place in oven for 20 minutes.

Cool on wire rack.


Rhubarb Muffins



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