I love working with rhubarb.

I really wanted to integrate rhubarb into a cupcake but all the recipes I found seemed like fall recipes (rhubarb and ginger, rhubarb and apples, etc.) So, I went international and found this recipe for white chocolate rhubarb cupcakes.

They are delicious. The batter tastes like sugar cookies and the white-chocolate gives the cupcake a great mild taste to balance out the tartness of the rhubarb.

Here is the converted recipe with some changes:

  • 3/4 c. sugar
  • 1/3 c. + 1 Tbsp. butter
  • 2 large eggs
  • 2 c. flour
  • 1 tsp. baking powder
  • 5 oz buttermilk
  • 3/4 lb rhubarb
  • 6 oz white-chocolate (roughly chopped)
  1. Pre-heat oven to 425 F
  2. Beat the butter and the sugar until creamy. Add the eggs one at a time and beat for 30 seconds a piece.
  3. Add the flour, then the butter milk.
  4. Clean the rhubarb by generously cutting off the ends of the stalks, then peeling off the fibrous skin.Cut the rhubarb stalks into small bits (slices, halved if your stalks are very thick), then fold into the batter. Add the white chocolate and work into the dough gently and quickly.
  5. Line a muffin tray with paper cups, fill with the cupcake mixture up to the edge. The rhubarb will take a lot of space initially, then shrink as it cooks, while the dough will rise a little – leaving the cupcakes level with the edge of the paper.
  6. Bake for 20 – 25 minutes – insert a toothpick to test for doneness.

Next time I think I will use white-chocolate chips instead of chopped white-chocolate. The larger bits taste lovely but there aren’t many.

Now I know what you are thinking; “Kim, these are muffins not cupcakes!” Well, that is up to your own preference but I would think of muffins as a breakfast treat and cupcakes as a desert. These are most definitely a desert.

(All future cupcake posts will be tagged appropriately!)