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Rhubarb Recipe - Easy Recipe for Rhubarb and Ginger Muffins

Updated on July 2, 2017

Easy Rhubarb Recipe for Rhubarb and Ginger Muffins - Preparation

In the world of rhubarb recipes these Rhubarb and ginger muffins are a delight. They are simple to make and absolutely divine. They are light, moist and moreish, with the ginger giving a wonderful hint of spice. The recipe below makes 12 generous sized muffins.

The rhubarb needs to be prepared first which will take about 20 mins (but can be done the day before).

The muffins themselves will take about 10 mins to prepare and about 20mins to cook depending on your oven.

These rhubarb muffins best feature is the slightly crunchy pieces of rhubarb on the top, and to enjoy them at their best they should be eaten on the day made,  but will keep for several days in an air-tight container. They also freeze beautifully and best of all as they contain fresh rhubarb you can pretend you're being virtuous. So for a great rhubarb recipe try these today.

Chopped Rhubarb
Chopped Rhubarb

Preparing the Rhubarb

In many rhubarb recipies the rhubarb needs to be sweetened and softened - and this is no exception, though in this case you want the rhubarb to retain it's shape within the muffin mix.

Take 8oz (250g) of rhubarb and chop into 0.5cm pieces. Place in a heavy based pan with 2 tablespoons of water and sprinkle with 2 tablespoons of sugar (ideally caster but granulated will work just as well).

Place over a low heat for about 15 mins, stirring occasionally ~ this is to ensure that as the sugar melts into the water becoming a sugar syrup it coats all the rhubarb pieces. Once you see the rhubarb pieces begin and break up and lose their shape take the rhubarb of the heat and leave to cool.

Rhubarb and Ginger Muffins

Making the Muffins


8oz (250g) salted butter (softened)

6oz (190g) soft dark brown sugar (if you don't have this caster sugar will do but the muffins will be paler in colour and won't have quite such a depth of flavour)

4 eggs ~ medium

8oz rhubarb (prepared as above)

8oz self-raising flour

2 teaspoons ground ginger ~ the amount of ginger you add really is down to personal preference ~ taste the mixture before putting it into the muffin cases and if you want more ginger add another teaspoon.


  1. Mix the sugar and softened butter together until you have a creamy consistancy with no lumps.
  2. Add the eggs one at a time, mixing well inbetween.
  3. Add the ground ginger and mix in.
  4. Add the self-raising flour and fold together (folding is a gentle mixing technique best done with a metal spoon ~ simply insert the spoon to the bottom of your mixing bowl, draw it up and 'fold' the mixture on the spoon over the flour. Continue until the flour is fully incorporated.
  5. Add all but a tablespoon of the rhubarb to the mixture and stir gently, taking care not to break up the rhubarb (the remaining tablespoon of rhubarb is used as decoration towards the end of the cooking process)
  6. Spoon the mixture into muffin cases, filling each case about 3/4 full
  7. Place in the oven at around 180C for 15mins (NB: ovens vary in temperature so you may need to use a temperature higher or lower that the stated one)
  8. (Optional) Remove the muffins from the oven (they should be well risen and almost cooked by this stage) Place a couple of pieces of the reserved rhubarb on each muffin, sprinkle with a little sugar (optional) and return to the oven for a final 3 mins. This should give a slight crunch to the top of the muffins. This stage is entirely optional and if you don't want to do it just add all the rhubarb to the muffin mixture before filling the muffin cases.
  9. Once cooked remove the muffins from the oven, allow to cool (at least a bit ~ burnt lips aren't fun) then eat and enjoy.

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