I love rhubarb! I love eating fresh rhubarb…peeled (is that the correct term?)…with a little salt….yum! I was so excited when rhubarb was in season a couple of months ago. I snatched up some from a friend and from my parents. While I had some great intentions of immediately baking with it (after eating some fresh of course), it just didn’t happen…broken A/C….vacation…So, I froze it. Which, by the way, is a fabulous idea when you have fresh produce that is about to go bad (unless it is lettuce…any suggestions there?). If you are interested in making this and don’t happen to have your own frozen rhubarb, you might be able to find some in the frozen fruit section of your grocery store (I saw some recently at the store).
Back to the recipe. I came across this rhubarb cupcake recipe on Pinterest and I knew immediately that I had to try it (actually, I think that about a lot of recipes). I made a couple of minor adjustments and I am quite pleased with the results.
adapted from Food Doodles
yield 12 cupcakes
1/2 cup rhubarb puree (directions follow)
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 cup milk
1 tsp vanilla
1/4 cup butter, softened
1 cup sugar
Preheat oven to 350ºF. Prepare cupcake pan with liners.
Mix together the flour, baking powder, and salt and set aside. In a separate bowl combine the butter and sugar and beat until light and fluffy. Add eggs, milk, vanilla, and rhubarb puree and mix. Then add the dry ingredients to the wet ingredients and mix until combined. Pour into cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean). Cool on a wire rack. Frost when completely cool.
**This made enough frosting to generously frost the 12 cupcakes, plus there was some leftover (about 3/4 cup)**
1/2 cup butter softened
1/2 cup cooked rhubarb puree, cooled (directions follow)
5-6 cups powdered sugar
1/2 tsp vanilla
Beat together butter, rhubarb puree, and vanilla. Gradually add the powdered sugar until it reaches your desired consistency. Then frost the cooled cupcakes.
I use a Wilton 1M tip to get the swirled frosting on top of my cupcakes.
About 4 cups of fresh or frozen rhubarb
Thaw rhubarb if necessary. Blend rhubarb in blender or food processor adding water if necessary. You should have about 2 cups of puree. Then simmer the rhubarb puree over low heat until it is reduced by half. It should make about 1 cup. You will use half in the cupcake batter and half in the frosting.