Best Cardamom Rhubarb Cupcake Recipes

ROSY RHUBARB CUPCAKES

Rosy Rhubarb Cupcakes image

If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. -Sharon Nichols, Brookings, South Dakota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup shortening
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup buttermilk
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
Cream cheese frosting, optional

Steps:

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.

Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 64mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY-RHUBARB CRISPS WITH CARDAMOM AND NUTMEG

Strawberry-Rhubarb Crisps with Cardamom and Nutmeg image

Categories Berry Fruit Dessert Bake Backyard BBQ Strawberry Spice Spring Summer Rhubarb Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

Topping
1/2 cup old-fashioned oats
1/2 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup sliced almonds
1/4 teaspoon ground nutmeg
Generous pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
2 cups halved strawberries
3/4 cup sugar
1/3 cup orange juice
2 tablespoons all purpose flour
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
1/4 teaspoon ground nutmeg
Sweetened whipped cream

Steps:

For topping:
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
For filling:
Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.