Rhubarb muffins

27. May 2021BauchgefühlRezepte

Prep time: 15 min

Cook time: 20 min

Serves: approx. 12 muffins

Calories: 183.6 kcal

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You have some rhubarb left and want to bake something quickly? Then how about these delicious rhubarb muffins? They really are so quick to make and the preparation is totally easy. The ingredients are used to make a sponge mixture and then the rhubarb pieces are folded in. And the great thing about muffins is that you don’t have to bake them as long as you would bake a cake. And it’s great to take to work or a pick-nick. The work colleagues and friends will certainly be pleased. 😉
I baked the muffins with the great products from Lecker’s Bio Manufaktur. The organic vanilla sugar is really totally aromatic. And through the organic pure baking powder the muffins rise extremely well. Try the products also.

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Rhubarb muffins

  • Prep time: 15 min
  • Cook time: 20 min
  • Total: 35 min
  • approx. 12 muffins
  • Energy 183.6 kcal

A very quick and easy recipe for delicious rhubarb muffins


  • 4 rods of rhubarb
  • 125 g butter
  • 125 g sugar
  • 1 pk vanilla sugar, e.g. Lecker's Organic Bourbon Vanilla Sugar
  • 1 pinch salt
  • 2 eggs, size M
  • 125 g flour
  • 30 g cornstarch
  • 1 tsp baking powder, e.g.


  • Wash rhubarb, remove ends and cut into small pieces.

  • Beat softened butter, sugar, vanilla sugar and salt until creamy, about 5 minutes.

  • Stir in eggs and whip again for 2 minutes.

  • Mix flour, cornstarch and baking powder, add to the remaining ingredients and stir briefly to form a thick dough.
    Preheat oven to 180 °C/ 356° F convection oven.

  • Fold in rhubarb pieces and pour dough into muffin cups.

  • Bake muffins at 180 °C convection oven for 20 minutes.


You can also peel the rhubarb beforehand. I do this especially with rhubarb which is very red.

Nutritions per muffin

Energy183.6 kcal

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