Nutty Rhubarb Muffins


"I make these at least twice a week during rhubarb season. My family loves them."


3/4cup brown sugar
1/2cup buttermilk
1/3cup vegetable oil
1 egg
1teaspoon vanilla extract
2cups all-purpose flour
1/2teaspoon baking soda
1/2teaspoon salt
1cup diced rhubarb
1/2cup chopped nuts
1/4cup brown sugar
1/4cup chopped nuts
1/2teaspoon ground cinnamon


  1. Preheat oven to 375F.
  2. In a small bowl, mix sugar, egg, vanilla, oil, and buttermilk.
  3. In a medium-size bowl, mix flour, baking soda and salt.
  4. Stir sugar mixture into flour mixture and blend until evenly moistened. Stir in rhubarb and nuts.
  5. Spoon into well-greased and floured muffin tins. Stir together topping ingredients and sprinkle evenly over the top of each muffin. Bake about 20 minutes, or until center springs up when touched.

—Recipe by Annabelle Tharaldson, Dazey, N.D.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 260
  • Fat 12g
  • Saturated Fat 1g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 2g
  • Cholesterol 15mg
  • Sodium 170mg
  • Potassium 130mg
  • Carbohydrate 36g
  • Fiber 1g
  • Sugars 19g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 8%