Rhubarb can be used for many desserts, but I believe this is the easiest way to use it. Just add thinly sliced Rhubarb to Cupcakes. I used my ‘Basic Plain Cupcakes’ recipe but I increased the amount of Sugar as Rhubarb is quite sour. You don’t need to precook Rhubarb. Crunchy crumble topping is optional. You may prefer decorating the cupcakes with cream OR icing.


12 Cupcakes


4 to 5 stalks (about 250g) Rhubarb * thinly sliced
125g Butter *softened
3/4 cup Caster Sugar
1/4 teaspoon Salt *optional but recommended to add
2 large Eggs *at room temperature
1 teaspoon Vanilla Extract
1/2 cup Milk
1 tablespoon Lemon Juice *optional
1 & 1/2 cup Self-Raising Flour

Optional Cinnamon Crumble
50g Butter *softened (DO NOT melt)
50g Caster Sugar OR Brown Sugar
50g Self-Raising Flour
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles.
1 teaspoon Cinnamon

  1. Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. If you add Cinnamon Crumble, mix all Cinnamon Crumble ingredients in a bowl, and set aside. It’s a good idea to leave it in the fridge until you use it if the room is warm.
  3. Wash Rhubarb stalks, thinly slice, and set aside.
  4. Mix softened Butter, Sugar and Salt in a mixing bowl until creamy. Add Eggs one at a time, mixing well. Add Vanilla Extract and mix well. Add Self-Raising Flour, Milk and Lemon Juice, and mix to combine.
  5. Add the sliced Rhubarb, combine evenly, and spoon the mixture into paper cases. Place some Cinnamon Crumble on top.

  6. Bake for about 20 to 25 minutes or until nicely browned and cooked though. Leave in the tins for 5 minutes before moving onto wire rack to cool.