Upside-Down Rhubarb Muffins

"I found this in a country cooking cookbook. It is not overly sweet which is why I enjoy it."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by CoffeeB photo by CoffeeB
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
40mins
Ingredients:
11
Yields:
12 muffins
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. CoffeeB
    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!!!!<br/>Made for KK's recipetag~
     
  3. FrenchBunny
    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.
     
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