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  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups packed brown sugar
  • 1 1/4 cups applesauce
  • 1/2 cup canola oil
  • 2 cups rhubarb, cut into ΒΌ-inch pieces
  • Cinnamon and brown sugar, for topping (optional)


  1. Preheat oven to 400F.
  2. Combine flours, baking powder, cinnamon, baking soda and salt. Make a well in the center.
  3. Beat eggs. Stir in brown sugar, applesauce and canola oil.
  4. Pour egg mixture into the well in flour mixture. Stir until batter is combined but still slightly lumpy. Fold in rhubarb.
  5. Grease a standard-size (4-ounce) muffin tin or line with paper liners. Spoon about 2 tablespoons batter into each cup. Sprinkle a pinch of cinnamon and brown sugar over the batter in each cup, if using.
  6. Bake 15 minutes, or until muffins spring back when touched.
Recipe adapted from High Altitude Rhubarb, Black Forest, CO.

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The recipe was originally published as Rhubarb-Applesauce Muffins on

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