Food & Cooking Recipes Breakfast & Brunch Recipes Rhubarb Muffins Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 45 mins Yield: 12 Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well. Ingredients 4 tablespoons unsalted butter, room temperature 1 cup packed light-brown sugar 1 large egg ¾ cup low-fat buttermilk 2 cups all-purpose flour (spooned and leveled) 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups) Nonstick cooking spray 1 tablespoon granulated sugar Directions Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb. Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely. Originally appeared: Everyday Food, May 2005 Rate It PRINT