By Dancer^ on January 21, 2003
Photo by Laudee
Photo by Laudee
"all I can say is oh YUMMMY!"
Serving Size: 1 (923 g)
Servings Per Recipe: 1
"These muffins turn out to be cake like...very moist and delicious. Some changes I would do next time: double the recipe as I only got 9 large muffins (they tend to go really fast). I did use frozen rhubarb that I thawed and squeezed some of the liquid out of. I found that it was a little light on the rhubarb, so next time, I would add about 1/2 cup more. Good muffin recipe...one that I would do again. Thanks for the posting!"
"These are really moist and not too sweet - the tartness of the rhubarb is there. I left out the nuts, and they were still very good!"
"These turned out Yummy!! I did make a few changes (sorry I can't help myself sometimes!) I used 1 cup whole wheat flour and 1/2 cup white flour. Replaced the egg with flax seed, reduced the sugar to 1/2 cup, left out the nuts (my kids don't like them) and didn't use the topping. I just sprinkled on some of my lowfat pumpkin granola for crunch. I also doubled the rhubarb and used some I had frozen from this past summer. I just thawed and squeezed out some of the moisture. I got 6 pretty large muffins. I baked them at the recommended temperature in a convection for approx. 35 minutes. They were DELICIOUS!! Thanks for a great recipe!!"
"Delicious!! My favorite rhubarb muffin recipe, by far. I did double the recipe and used 3 cups of rhubarb. It made 24 nice-sized muffins."
"Very good recipe. Super moist muffins. I'm going to use the same batter recipe for a coffee cake muffin and see how that turns out too. Excellent way to use up your fresh rhubarb!!"
"I made a double recipe,which made 12 giant muffins. I used paper liners.Baked at 350 for 30 minutes. I also used chopped pecans..Great muffins..Thank U for this recipe..."
"Very yummy! For preference, I didn't add the brown sugar topping and they were perfect for us. I recommend spraying your muffin tins with a light coating of cooking oil to prevent sticking. Because the muffins are so light & fluffy, a couple pulled apart on me trying to get them out. Thanks for sharing."
"Truly delicious! I am not a big rhubarb fan but my family is so on a whim, I thought this looked like a great way to use up my large supply of rhubarb. Like a previous reviewer shared, I used the milk and sour cream mix instead of buttermilk and the muffins were extra moist and yummy...even I liked them!! Will definitely make this again!!"
"Wonderful muffin. I followed recipe except for adding cinnamon with dried ingredients. Almost had to hide them as my husband was going to eat them all."
"Very yummy, I added a little cinnamon to the mixture to spice them up. They're not particularly sweet for my taste, but I do have a very sweet tooth. A very nice texture, and I LOVE rhubarb so its a winner for me :)"
"DH said "mmmmmmm" as soon as I brought them in for coffee! I didn't have buttermilk so I subbed 1/4 cup of 1% milk and 1/4 sour cream. These were quick & easy, and very good."
"OMG!! These muffins are sooperb!! Used fresh-picked 'barb from my one lonely plant! Just sooo tasty! Followed your easy steps, and they turned out lovely! Thank you, Dancer ... Another 5* winner from your cache!! Laudee"