Cinnamon Topped Rhubarb Muffins

READY IN: 28mins
Recipe by Charlotte J

Here is another recipe that will help me use all my frozen packages of rhubarb. Since my family loves muffins this should work wonderfully.

Top Review by Boomette

I used 1 cup of brown sugar, not packed. I used 1/3 cup oil and 1/3 cup plain yogurt. The texture is great, it makes light muffins. I added another 5 minutes of cooking. I didn't do the topping. I made 12 muffins like you see on my photo. Thanks Charlotte :) Made for Market tag game

Ingredients Nutrition


  1. In a large bowl, combine the first five ingredients.
  2. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
  3. Fold in rhubarb, fill greased or paper lined muffin cups half full.
  4. Combine topping ingredients; sprinkle over each muffin.
  5. Bake at 375 degrees for 16-18 minutes or until muffins test done.

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