Happy Friday! The end of the week has arrived. It threw me off that it was Friday already since we had a holiday in the middle of the week. As you remember on the holiday, I went over to my sister and brother in laws for a baking day! With that being said, you can guess what is coming up for today’s sweet treat.
Sugar Topped Rhubarb Cup Cakes. Now as you know I am high on the rhubarb kick as you can tell from my rhubarb pie. These muffins have a nice flavor of almond as well as the tartness of the rhubarb.
Tell me what you think of these and be honest! I love them!
Ingredients
- 1 1/4 Cup Flour
- 1 1/2 Tsp. Baking Powder
- 1 Tsp. Salt
- 1/4 Cup White Sugar
- 1/4 Cup Brown Sugar
- 1/2 Cup Diced Rhubarb
- 1 Egg
- 1/2 Cup Milk
- 1/4 Cup Oil
- 1 Tsp. Almond Extract
- White Sugar for Topping
Method
- Preheat oven to 375 Degrees.
- Mix dry ingredients.
- Beat egg, add milk, oil and almond extract.
- Pour egg mixture over dry ingredients and stir to moisten.
- Fold in Rhubarb.
- Bake for 20 minutes.
- Dip tops while hot in sugar.
- Enjoy!
Zesty Tip: This recipe is very versatile. Using peaches or other fruit in season are just as delicious.
In honor of all my US readers, I would like to wish you an early Happy Independence Day. Have a great weekend and you have the rest of the day until 5:00PM EST to enter the great POM giveaway. I will announce the winners on Monday.
Take care
zesty
{ 19 comments… read them below or add one }
oh these look so amazing! there’s a crowd of rhubarb in my fridge wanting attention. i cannot wait to try this recipe, zesty.
happy fourth!
YUM! you love your rhubarb don’t you?? Those look great. I love cupcakes with goodies in the middle
@Gina – I do love my rhubarb
Gorgeous as usual
Mmm, love rhubarb! These sound great!
ha! i love how you have a rhubarb pie and then rhubarb cupcakes! happy friday!
YUM! My daughter is on her way with freshly harvested rhubarb. I have printed this out and am going to make them TODAY!!
I think they look really good. I would love to try one. Love the sugar on top!
Rhubarb cupcakes sound great to me, but I would probably do without the almond extract, as I don’t really like it. Vanilla all the way!
I love the idea!! I think I’ve only ever had rhubarb in jam and pies. Cupcakes and rhubarb sounds like a winning combo :O).
Those muffins look good with the greens and pinks peeking through.
Keep rolling out the rhubarb recipes–I am lovin’ it! It’s hard to find decent rhubarb recipes sometimes!
Ooh a rhubarb cupcake sounds so unique but amazing. And they’re so pretty too!!
I got rhubarb in my CSA box a month or so ago and it was the first time I used rhubarb and I made a crisp. I’ll be bookmarking this recipe to use if I have rhubarb again!
My mom has had a life-long love affair with rubarb. I can’t wait to bake some of these for her the next time I visit. I think they will be a welcome change from rubarb pie and her “famous” rubarb cake!
These look delicious, and I love the addition of almond extract!
love the almond addition! glad i have some rhubarb in the freezer…
I made these last night and am loving them! I love the almond extract -wow! Thanks
These are absolutely delicious. Will be watching your sight. Regards Fay
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