Strawberry Rhubarb Muffins


Recipe Source – Unknown – handwritten index card

One thing for certain, my family loves rhubarb.  Interestingly though, every time I buy it at the grocery store, no one EVER knows the code for it.  Perhaps I will try growing some of my own this next year when the garden is in shape.



Strawberry Rhubarb Muffins


  • 1 3/4 c. all-purpose flour
  • 1/2 c. sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 egg (lightly beaten)
  • 3/4 c. milk
  • 1/3 c. vegetable oil
  • 3/4 c. minced fresh rhubarb
  • 1/2 c. sliced strawberries


  1. Sugar for dusting tops
  2. Heat oven to 400 degrees. Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl.
  3. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened.
  4. Fold rhubarb and sliced strawberries into batter. Fill well buttered muffin tins 2/3 full with batter.
  5. Sprinkle tops generously with sugar. Bake until golden, 20-25 minutes. Remove from tins; cool on wire racks.
  6. ***You can use either fresh or frozen rhubarb and strawberries

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