Frosted Rhubarb Muffins

I love when my rhubarb comes up each year!  It’s the first thing I can start baking with!

I love pie and muffins equally!    This is a twist on my favorite Rhubarb Muffins - oats to make cheese stick a little and a scrumptious frosting to balance out the sourness of the rhubarb!  These are a winner all summer long! 

Frosted Rhubarb Muffins


1 cup flour

1 cup oats

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ginger

½ teaspoon cinnamon

2 eggs

1 (5.3) ounce container plain greek yogurt

⅓ cup butter

⅓ cup brown sugar

2 teaspoons vanilla

2 cups red rhubarb, diced (5-6 stalks)


⅔ cup butter, melted

½ cup heavy cream

¾ cup sugar

Preheat oven to 400 degrees F and line two 12-cup muffin tins with paper liners.

Mix together the dry ingredients (flour and spices) in a large bowl.  Add the wet ingredients and sugar and mix until combined.  Stir in the rhubarb.

Divide the batter into the prepared muffin tins.

Bake in the preheated oven for 18-20 minutes or until lightly browned and cooked through. Cool for 5 minutes in muffin tins, then remove and cool before frosting.

Whisk together the frosting ingredients.  Divide evenly over the muffins and serve

Makes about 18 muffins