Upside-Down Rhubarb Muffins

READY IN: 40mins
Recipe by queenbeatrice

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

Top Review by Cheffette Teresa

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!

Ingredients Nutrition

Directions

  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.

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