Upside Down Rhubarb Muffins

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"I found this in a country cooking cookbook. It is not overly sweet which is why I enjoy it. I like to serve this with a scoop of vanilla ice cream."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (66.6 g)
  • Calories 205.1
  • Total Fat - 9.9 g
  • Saturated Fat - 6 g
  • Cholesterol - 42.1 mg
  • Sodium - 220.7 mg
  • Total Carbohydrate - 27 g
  • Dietary Fiber - 0.6 g
  • Sugars - 14.5 g
  • Protein - 2.7 g
  • Calcium - 84.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Combine rhubarb, melted butter and brown sugar in a small bowl.

Step 2

Divide amongst 12 greased muffin cups.

Step 3

Beat together butter, sugar and egg until fluffy.

Step 4

Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.

Step 5

Spoon into muffin cups, on top of rhubarb mixture.

Step 6

Bake at 350 degrees Fahrenheit for 20 to 25 minutes.

Step 7

Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.

Step 8

Serve warm.

Tips & Variations


No special items needed.

Related

ChefChickee

Great muffins and love them with fresh rhubarb best, but frozen works too, if you like them all year round. What a great idea using ice cream!

review by:
(30 Jun 2021)

Tisme

What a wonderful way to use Rhubarb! Not too overly sweet, I have eaten 3 on their own..... but I am intending to warm them a little and serve with ice-cream tonight. Yum... these are a really nice muffin.

review by:
(6 Nov 2016)

DinerDarryl

I love rhubarb so when I saw this recipe I immediately printed it out to try. So happy I did, because they were delicious! I served them hot right out of the oven and we did have it with our favorite Vanilla Bean ice cream!

review by:
(13 Jul 2015)

ImOutOfThyme

We loved these hot out of the oven with a cup of cocoa. I wouldn't exactly call them dessert, but just about anything is good with ice cream, so if you want a dessert try it by all means!

review by:
(7 Apr 2013)

MeganMuffins

These were a nice change for me. I am always making muffins and freezing them so I can grab one and go, because I work early hours 4 days a week. I had to use frozen rhubarb but they came out great anyway. I didn't have them with ice cream, but it won't be ruled out. I have added these to my favorite muffins and will make them on a regular basis now!

review by:
(27 Apr 2012)