Rhubarb Crumb Muffins

Rhubarb Crumb Muffins are slightly dense with a nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.

Rhubarb Crumb Muffins

One of my favorite food memories from elementary school was the apple or cherry crisp. The topping made it the best mouth feel ever with the crispy buttery bites of topping over the fruit. It isn’t often that you remember a school lunch menu with delicious as a part of its vocabulary, but at my school, the “crisp” was what would always make me want to buy my lunch!

Rhubarb Crumb Muffins

Rhubarb has always been something I look forward to every spring. I used to have an abundant supply of it back home. I could walk out my back door and pick a few stalks and in no time have a Rhubarb Pie or Rhubarb Custard Bars at our ready!

Rhubarb Crumb Muffins

Gone are the days of free rhubarb for me. At least until I can get the green thumb and get a plant to survive. I’ve had no luck the last couple of years with Rhubarb plants. I do want to try again this year and will pray that the third time’s a charm! Lucky for me I found some rhubarb recently in our local grocery store and was able to try my hand at these muffins. I was inspired by a Strawberry Crumb Muffin recipe I found in Taste of the South: Cast Iron Edition magazine I had purchased  awhile back.

Rhubarb Crumb Muffins

The muffin itself is not a “normal” muffin texture. It is a bit on the heavier side, more dense. There is a significant amount of crumb topping for the muffins and the instructions stated to “press” the topping into the muffin. I loved the crown of crispy topping as a result!

Pin Rhubarb Crumb Muffins then scroll below to print the recipe!

Rhubarb Crumb Muffins

What food or flavor do you find irresistible that brings back comforting memories for you?

Rhubarb Crumb Muffins

Rhubarb Crumb Muffins

Rhubarb Crumb Muffins are slightly dense with a nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.
4.2 from 5 votes
Print Pin Rate
Course: Breakfast & Brunch
Cuisine: American
Keyword: Muffins, Rhubarb, Rhubarb Crumb, Rhubarb Crumb Muffins, Rhubarb Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 424kcal


For the Muffins:

  • 2-1/2 cups Fresh Cut Rhubarb
  • 1 cup firmly packed light brown sugar
  • 1/2 cup unsalted butter
  • 2 large eggs lightly beaten
  • 2-1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon lime zest
  • 1 teaspoon lime juice

For the Topping:

  • 6 tablespoons unsalted butter melted
  • 1 cup all purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup sliced almonds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Glaze:

  • 1 cup confectioners' sugar
  • 2 tablespoons lime juice


  • Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
  • In a large saucepan over medium heat, warm the butter, brown sugar, and rhubarb. Once it comes to a slow simmer, remove from heat and let cool.
  • Once rhubarb mixture has cooled, whisk in eggs. In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add flour mixture to rhubarb mixture, stirring to combine. Stir in lime juice.
  • Divide batter evenly between prepared muffin cups.
  • For topping: in a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly. Sprinkle topping over batter filled cups, pressing topping into batter.
  • Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan 5 minutes. Remove from pan and cool completely on a wire rack.
  • To make the glaze: In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over muffins.


Serving: 1muffin | Calories: 424kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 284mg | Fiber: 2g | Sugar: 35g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Dannii @ Hungry Healthy Happy May 19, 2016 at 6:00 am - Reply

    I usually just make a crumble with rhubarb, but I want to start doing more with it and this looks great.

  2. Priya May 19, 2016 at 6:25 am - Reply

    Rhubarb muffin looks so tempting! I feel like eating one now 🙂

  3. Ali @ Home & Plate May 19, 2016 at 8:56 am - Reply

    My neighbor just offered me fresh cut rhubarb and I was wondering how I was going to use it. Now I know. This sounds like the perfect way to start the day.

  4. Christie May 19, 2016 at 8:57 am - Reply

    I do not use rhubarb enough. I love it and these muffins sound like the perfect way to enjoy it.

  5. Trish May 19, 2016 at 10:38 am - Reply

    Oh man DROOLING OVER THESE! Look at that crumble topping!

  6. […] me, fresh from his garden this year, was used to make these delicious rhubarb crumb muffins. The original recipe called for a glaze to go atop the crumble on top of the muffins, but I decided to stop with the […]

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  9. Patti September 12, 2018 at 4:33 pm - Reply

    I have some fresh frozen rhubarb, can I use that in this recipe?

    • Shelby September 13, 2018 at 8:58 am - Reply

      Hi Patti, yes, you can use the frozen rhubarb. Just thaw it a little (enough to break it up) and toss it with a little flour to absorb the water, then add to your batter. Thanks for stopping by!

  10. […] also loved to make Rhubarb Crumb Muffins. I loved the crumb topping especially. It reminded me of the crisp topping you would find on apple […]

  11. […] Rhubarb Crumb Muffins make use of the best of the spring crop of rhubarb with a delicious sweet crumb topping. […]

  12. […] your not keto, you can do the same thing with these regular Rhubarb Crumb Muffins with the real sugar […]

  13. Raisin Bran Muffins March 24, 2020 at 4:12 pm - Reply

    […] Rhubarb Crumb Muffins […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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