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Rhubarb Upside Down Muffins - Recipe

A muffin-like dessert with a layer of sweetened rhubarb.
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Rhubarb Upside Down Muffins Recipe
  • Generously grease the sides and bottom of the muffin cups. Preheat oven to 350 degrees F.
  • In a medium bowl, cut 1/4 cup butter into 1/2 cup brown sugar until the mixture is crumbly; stir in the rhubarb.
  • Spoon this mixture into the greased muffin cups. Distribute evenly between the cups; set aside.
  • Cream the butter and sugar together. Add the egg and beat until well mixed.
  • In a separate bowl, mix together the flour, baking powder, salt and nutmeg.
  • Add the half the flour mixture and half the cream; mix well and then add the remaining flour mixture and cream. Beat until batter is well mixed.
  • Pour the batter over the rhubarb mixture in the muffin cups, Fill about 3/4 full or no more than 1/4 inch from the top edge.
  • Place in the preheated oven and bake for 15 to 20 minutes. Allow to cool for 5 minutes in the muffin tin and then turn out onto a serving tray so the rhubarb layer is on top.
  • Serve warm. Top with whipped topping if desired.
Prep Time: 45 minutes
Cook Time: 20 minutes
Container: Muffin tin
Servings: 12
-1/2 cup brown sugar
-1/4 cup butter - cold
-1 cup dice rhubarb - fresh
-1/2 cup sugar
-1/3 cup butter - softened
-1 egg
-1 1/2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/4 teaspoon nutmeg
-1/2 cup cream
- Whipped topping (optional)