5 Reviews

Yummy muffins!! I used sour cream in these and baked them at 350* for 23 minutes. The rhubarb is really tasty here, not too sour, lends a teriffic sweet-tart like taste. We had the muffins for an evening snack with hot chocolate. Very enjoyable!! Thanks ChrissyO, I will put this in my keepers file!

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MizzNezz June 10, 2002

I love rhubarb but these left a lot to be desired. Too heavy and not any flavor until you hit a piece of the rhubarb. If you want to try this, be sure you chop the rhubarb small and distribute evenly. I don't think I will try this again.

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carolyn lynch May 31, 2003

Very good! If you like super sweet dessert muffins, these are not it. To make it a little more health-conscious, I subbed apple butter for the oil, and used a combination of whole wheat flour and rolled oats (add 4 tsp of baking powder). I also swapped brown sugar for the white. I will make more of these with my bumper crop of rhubarb. Thanks!

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Miss_Elaine May 05, 2010

mmm. these were great. i added dried cherries since my rhubarb wa green. I also used half whole wheat pastry flour. they turned out really well.

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jldumm July 04, 2008

These were very good.Took some to work to share with my WW friends.They make so many I figure the point value to be only about 2 points ea.

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Darlaha June 12, 2005
Rhubarb Muffins