Rhubarb cupcakes

In culinary use Rhubarb is super popular to use in baking as in cooking. This beautiful fruit (aka a species of plant in the family of Polygonaceae) is used in several varieties. Mostly in pies and crumbles but also in hearty dishes with meat and vegetables. 

As the rhubarb season is in full swing I thought I bake something with these lovely sweet and sour fresh raw leaf stalks. It was a refreshing little desert topped with a super tasty buttercream frosting.

Everyone loved it! 



For 8 big muffins


  • 310 ml flour

  • 7.5 ml baking soda

  • 5 ml salt

  • 60 ml sugar

  • 60 ml cassonade

  • 375 ml Rhubarb, cut in squares

  • 1 egg

  • 125 ml milk

  • 60 ml oil

  • 5 ml vanilla essence

For the Frosting: 

  • 250 g of butter

  • 175 gof cream cheese

  • 1 1/2 cups of Powdered sugar (according to taste add more or less sugar)



  1. Mix the flour, the baking soda, salt, sugar and cassonade.

  2. Beat the egg and add the milk, the oil and vanilla essence.

  3. Pour the liquid mixture on the dry ingredients and mix enough until a smooth mass is created.

  4. Then incorporate the rhubarb pieces.

  5. Fill up three-quarters of the muffin mold.

  6. Bake it in the oven at 375 °F (190 °C), for 20 minutes and then check with a toothpick it comes out clean.

For the Frosting: 

  1. To make the buttercream, whisk the powdered sugar and butter until super soft with an electric mixer on low speed. add the Cream Cheese and mix until smooth.

  2. If wanting to colour, stir in the food colouring now. Let it cool down in the fridge for 10 min. Spoon or pipe onto the cooled cupcakes.

Enjoy your cupcakes!