Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This recipe is from a friend and one thing we always have plenty of is rhubarb.

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the brown sugar, almonds and cinnamon in a small bowl and set aside for the topping.
  3. Combine buttermilk and wheat bran and allow to stand.
  4. Stir together flour, baking powder, baking soda and salt; set aside.
  5. Cream together the butter and brown sugar.
  6. Add egg and vanilla, beat well.
  7. Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition.
  8. Stir in 1 cup diced rhubarb.
  9. Spoon batter into prepared 9" x 9" pan.
  10. Top with remaining rhubarb.
  11. Sprinkle with almond topping.
  12. Bake for 45 minutes.
Most Helpful

5 5

This is outstanding - a must try it recipe for rhubarb season! It came out deliciously moist. I had wheat germ on hand, so used that in place of the wheat bran (not sure what the difference is between the two). I also couldn't resist dotting this with about 2 tablespoons butter before popping in the oven. Thanks, Jacqueline! Made for PAC Spring '08.

5 5

These were very yummy! I made them to take on our long drive to Seward, Alaska for the 4th of July festivities. I mixed all the rhubarb in the batter then poured it into muffin cups and topped it with crumbs for maximum portability. :-) I also used half whole wheat flour. Delish!