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Rhubarb muffins


  • Preheat oven to 190°C.
  • Using a hand mixer, cream the butter and sugar until smooth and light in colour. Add the vanilla, beat in and then add the egg and beat for 1 min.
  • Sift the flour, salt and baking powder into another bowl. Add half of this into the butter mixture and partially blend. Add ½ cup milk and gently beat. Then add the remaining flour mixture and milk and mix together using a rubber spatula.
  • Fold in the raw rhubarb and spoon into lightly oiled muffin tins until just below the top. Then cook in the oven for about 30 mins until golden brown and a skewer comes out clean. Set aside for 5 mins, before turning out.
  • Serve sprinkled with a little icing sugar.


  • 125 gm unsalted butter, softened
  • 1 cup sugar
  • ¼ tspn vanilla extract
  • 1 egg
  • 2 cups plain flour
  • ¼ tspn salt
  • 4 tspn baking powder
  • 1 cup milk
  • 2 cups diced fresh rhubarb, washed well
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm