Upside-Down Rhubarb Muffins

Total Time
Prep 15 mins
Cook 25 mins

I found this in a country cooking cookbook. It is not overly sweet which is why I enjoy it.

Ingredients Nutrition


  1. Combine rhubarb, melted butter and brown sugar in a small bowl.
  2. Divide amongst 12 greased muffin cups.
  3. Beat together butter, sugar and egg until fluffy.
  4. Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
  5. Spoon into muffin cups, on top of rhubarb mixture.
  6. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
  7. Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
  8. Serve warm.
Most Helpful

I had some frozen rhubarb in the freezer and these sounded so good I had to make some. They are absolutely delicious and we all enjoyed them, believe it or not 4 of us ate them all in one day! These would be good with other fruit too. I will be trying strawberries next!

Cheffette Teresa March 29, 2011

These are sooo good. I absolutely love the tart/sweet taste that comes through from the sugar/rhubarb combo. I also added in a handful of redraspberries. DELISH!!!!
Made for KK's recipetag~

CoffeeB January 11, 2011

These muffins were absolutely Yummy !!! Took 20 minutes in my oven. Your right they are not overly sweet at all. They were perfect, I just love rhubarb. Thanks for sharing this recipe Pink Diamond.

FrenchBunny October 04, 2010