Upside-Down Rhubarb Muffins Recipe

Name: Upside-Down Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rhubarb, finely chopped; 1/4 cup butter, melted; 1/2 cup brown sugar, packed; 1/3 cup soft butter; 1/3 cup sugar; 1 egg; 1 1/2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 cup milk

Servings: persons

1 cup rhubarb, finely chopped
1/4 cup butter, melted
1/2 cup brown sugar, packed
1/3 cup soft butter
1/3 cup sugar
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk

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.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup rhubarb, finely chopped, 1/4 cup butter, melted, 1/2 cup brown sugar, packed, 1/3 cup soft butter, and more.

Yes, Upside-Down Rhubarb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside-Down Rhubarb Muffins

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