It’s the last rhubarb recipe of summer! I wanted to end on a sweet note, so here’s a recipe that you can serve at breakfast or as a dessert.

Note: this one uses metric measurements, so I’ve included conversions where necessary.

Rhubarb and White Chocolate Buttermilk Muffins

Makes 10 large muffins


  • 150 grams (5.3 oz.) caster sugar (called superfine sugar in the U.S.)
  • 80 grams (2.8 oz.) butter (softened)
  • 2 large eggs
  • 225 grams (8 oz.) self-raising flour (or plain flour plus 1 tsp. baking powder)
  • 15 grams (.5 oz.) buttermilk
  • 400 grams (14 oz.) rhubarb
  • 150 grams (5.3 oz.) white chocolate (roughly chopped)



  1. Pre-heat oven to 225 C (437 F)
  2. Beat the butter and the sugar until creamy
  3. Add the eggs and beat to a homogenous mass
  4. Add the flour, then the buttermilk
  5. Clean the rhubarb by generously cutting off the ends of the stalks, then peeling off the fibrous skin (don’t worry about any thin parts remaining on the stalk, the tougher fibers will usually come off readily, what remains should soften while cooking)
  6. Cut the rhubarb stalks into small bits (slices, halved if your stalks are very thick), then fold into the batter
  7. Add the white chocolate and work into the dough gently and quickly
  8. 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 muffins level with the edge of the paper, or protruding only slightly from it)
  9. Bake for 20 – 25 minutes – insert a metal skewer to test for doneness, although this is a bit tricky to tell, as the rhubarb is very moist… if you get lots of dough on your stick, continue to cook, if there’s only a thin film, you can remove them


If you can resist eating them immediately, serve them when cooled – they’re even better the next day. Return them to the cool oven to store them overnight, as their crust will go soft and soggy in an airtight container or fridge.

(Recipe via

If you’d like to serve these as a dessert, I recommend adding strawberry frosting. Here’s a recipe you can use:

Strawberry Frosting


  • 1 cup unsalted butter, softened
  • 1 dash salt
  • 3 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 3 Tbsp. fresh strawberries, pureed



Using an electric mixer with a bowl, add butter and salt and blend on medium high until fluffy
Reduce speed to low and add powdered sugar; blend well
Add vanilla extract and strawberry puree; blend well
Using a knife, frost the muffins (now cupcakes!)
Top with strawberry slices for grownups and sprinkles for kids (and grown-up kids!)

(Recipe via

I hope everyone enjoyed this summer’s rhubarb recipes! What ingredient should I focus on for fall? Tell me in the comments below!

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