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Sweet, juicy & sooooo simple: rhubarb muffins
Sweet, juicy & sooooo simple: rhubarb muffins

It doesn't always have to be rhubarb cake or compote: In keeping with the rhubarb season, we have these deliciously sweet and at the same time refreshing rhubarb muffins at home. A really simple and great recipe that you can quickly make at home.

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Rhubarb Muffins
Rhubarb Muffins


  • 400 grams of rhubarb
  • 300 grams of flour
  • 150 grams of butter
  • 70 milliliters of milk
  • 2 eggs
  • 150 grams of sugar
  • 2 teaspoons of vanilla sugar
  • 2 level teaspoons of baking powder
  • pinch of salt



Preheat the oven to 180 degrees top / bottom heat and grease a muffin tray with butter or fill it with paper cases.


Wash the rhubarb, cut off the ends and tips, if necessary peel or "unthread" a little and cut into pieces that are not too large or thick.

Rhubarb Muffins
Rhubarb Muffins

Separate the eggs and beat the egg white with a pinch of salt in a bowl until stiff. In another bowl, mix the softened butter with the sugar and vanilla pulp or vanilla sugar until creamy. Gradually fold in the egg yolks and mix in the flour, baking powder and milk alternately. Finally fold in the egg white. Mix about half of the rhubarb into the batter.


Pour the muffin batter into the molds and spread the rest of the rhubarb pieces on top. Place the muffin tray in the preheated oven and bake muffins in it for about 20-25 minutes. Take the finished muffins out of the oven, let them cool and remove them from the molds.

Tip: Sprinkled with icing sugar and served with vanilla ice cream, the rhubarb muffins taste particularly delicious!

Can't get enough of rhubarb? Even more recipe ideas here:

  • Rhubarb cake with sprinkles
  • Recipe: how to make rhubarb compote
  • Recipe: rhubarb tartlets
  • Strawberry and rhubarb crumble

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