• 18servings
  • 45minutes
  • 168calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 cup packed brown sugar

  3. 1/4 cup sugar

  4. 1 egg

  5. 2 cups all-purpose flour

  6. 1/2 teaspoon baking soda

  7. 1/4 teaspoon baking powder

  8. 1/4 teaspoon ground nutmeg

  9. 1 cup buttermilk

  10. 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed

  11. Cream cheese frosting, optional

Instructions Jump to Ingredients ↑

  1. Rosy Rhubarb Cupcakes Recipe photo by Taste of Home In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.

  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired. Yield: 1-1/2 dozen.


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