Reviewed: Jul. 26, 2009

We loved these. I will try to swirl the topping in a bit next time as I found that it crumbled off a bit too much.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2009

yum! made as directed except without the nutmeg, and added a touch of almond extract and extra rhubarb of course. these won't last long in my house.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MATT2KEN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

I got 21 muffins out of a double recipe. I used a generous measure of brown sugar for the topping and had lots. I used 1/2 the nutmeg as recommended and added a bit of fresh orange peel because I used plain yogurt. I also used 1 cup of apple and 2 of rhubarb.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

darmstro67

Cooking Level: Expert

Home Town: Caledonia, Nova Scotia, Canada

Living In: Elora, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2009

A very tasty recipe and a great way to use up the huge amount of rhubarb I had! I like that it's not too sweet and relatively healthy with the limited fat and when substituting WW pastry flour. I was too short on prep. time to make it into muffins, so I made a triple batch and made it into 2 generous loaves (baking time about 60-75 minutes for the loaves). A few modifications to the single recipe that tasted great: *Took other reviewers' advice and reduced nutmeg by half *Used all whole wheat pastry flour *Increased to 1 1/2 c rhubarb *Added 1/4 tsp cinnamon to batter. Kept streusel cinnamon as printed in recipe. *Reduced brown sugar in streusel to 2 1/2 Tbsp *I used all canola oil in the muffin/bread part and then butter just for the streusel. This is a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GoodEater

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2009

I doubled the recipe and got 18 medium to large muffins. I omitted the butter, halved the sugar, substituted whole wheat flour, used 3 cups rhubarb and just sprinkled the tops with cinnamon sugar instead of the topping, I don't like nutmeg and no nuts at school, well at least not the edible kind ;) Very tasty and not as tart as I thought they would be, very moist from the yogurt. Will definitely make again now that I have 5 rhubarb plants!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

Really good, but next time I'll just leave off the topping.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

lovely muffins. I doubled the amount of rhubarb and added chocolate chips! For a low fat version, you can leave out the butter and vegetable oil and add one banana and egg substitute. My kids gobbled them up!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Libby

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

These were a great varation of a ordinary everyday muffin, very yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

khask

Cooking Level: Professional

Home Town: Warsaw, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2008

Fantastic! Made as written.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TINALLLL

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2008

Nearly perfect--I substituted sour cream for the yogurt and added 1 tsp. vanilla. I kept all else the same. No doubt it's a pretty muffin with a very attractive and tasty topping and just the right amount of sweetness. However, unless you're a big fan of nutmeg, either reduce the amount to a mere dash or eliminate it altogether--I tasted it a little more than I liked and found it distracting. At the same time, I found the rhubarb a little lacking, so I would definitely recommend increasing it to 1-1/2 cups.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2008

Pretty good. I was a little worried because the mix was pretty stiff, but they came out nice and light. Next time I think I will use whole wheat flour for a bit more flavour. I also followed what some people did which was add some blueberries - which was good advice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SmoothGinger

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2008

yummy! This is an awesome recipe. I used organic whole wheat flour and less sugar than recommended. It was great! My family loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yannikki

Cooking Level: Intermediate

Home Town: March Town, Hanover, Jamaica

Living In: Green Bay, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2008

This is a delicious and easy recipe. I changed it slightly only because what I happened to have in the house was a large container of dannon blended strawberry yogurt. I made a double recipe and used the strawberry yogurt and these are scrumptious!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Richard

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2008

Oh, yum! These are so moist and delicious. As suggested by others, I substituted whole wheat flour for the all-purpose flour, added the spices and almonds to the batter and didn't make the topping, and since I didn't have vanilla yogurt, I simply used plain yogurt and added 1 tsp. vanilla extract. What a great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2008

I am not a big fan of rubarb but my husband is. I made some for my husband and tried them.. they are wonderful and they were so easy to make..I have been making several batches and freezing them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DWIEBOLD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2008

I agree that a few blueberries in each is a good addition. Really, really delicious. Is three too many to eat with dinner?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jody-cup

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2008

so good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kathleen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2007

The topping is what makes these delicious, make sure to make more than recommended so you have enough to go around. I ran out with two muffins left (and I used sparingly) and those two muffins left something to be desired. I loved the rhubarb though, cut mine into 1/2 inch pieces so they were large enough not to 'disappear' as some users experienced.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2007

Excellent muffins. I did half whole wheat flour and half white flour, plus I added a little milled flax seed and they turned out great. Nice texture and taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CanadianFoodie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2007

lovely muffin. great texture and delicate flavor. next time i will double the topping recipe, which i ran out of before the end so i left a couple bald, but still very good. i also plan to greatly increase the rhubarb next time, which means i'll have to add more sugar.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

lbrill

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Rhubarb Muffins

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!