Total Time
Prep 10 mins
Cook 20 mins

These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round.

Ingredients Nutrition


  1. Mix brown sugar, oil, egg and vanilla.
  2. Sift together flour, baking soda, baking powder and salt.
  3. Add to dry ingredients along with buttermilk.
  4. Add rhubarb and chopped pecans.
  5. Pour into muffin cups.
  6. Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
  7. Bake at 400 degrees for 20 minutes.
Most Helpful

5 5

Awesome muffins. I made them today with some rhubarb I picked at my in-laws. It was the first time my kids have ever had it, never felt it was worth the price stores and farmer's markets were asking for it.

5 5

I used a little extra brown sugar and skipped the streusel topping. I added about a tsp of pumpkin pie spice and this seemed to be a nice touch to the moist muffins. I also let the cut rhubarb sit in a couple of tablespoons of sugar before mixing it in the batter and I think this drew out the juices nicely.

5 5

I love this recipe. It was exactly what I had in mind when I was looking. They were very moist and were too sweet. Just right. Thanks Martha!