Best 5 Rhubarb Cheesecake Muffins Recipes
Rhubarb cheesecake muffins are a delicious and delightful treat that combines the tartness of rhubarb with the creamy richness of cheesecake, all wrapped up in a tender muffin. These muffins are perfect for brunch, a snack, or even dessert. With their vibrant pink color and tangy flavor, they are sure to be a hit with everyone who tries them.
Here are our top 5 tried and tested recipes!
RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
RHUBARB MUFFINS
Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink fruit. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
- For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
- Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
- Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
CREAMY RHUBARB CHEESECAKE
This pie combines the velvety richness of cheesecake with fresh rhubarb for a delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe with your family and friends also.
Provided by Diane H
Categories Desserts Cakes Holiday Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
- Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 44.8 g, Cholesterol 89.8 mg, Fat 24.5 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 234.3 mg, Sugar 28.9 g
Tips:
- For a creamier cheesecake filling, use full-fat cream cheese and sour cream.
- To prevent the cheesecake filling from curdling, make sure all of the ingredients are at room temperature before mixing them together.
- If you don't have a muffin pan, you can also bake these muffins in a 9x13 inch baking dish. Just adjust the baking time accordingly.
- To check if the muffins are done, insert a toothpick into the center of one of them. If the toothpick comes out clean, the muffins are done.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Rhubarb cheesecake muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their creamy cheesecake filling and tangy rhubarb topping, these muffins are sure to be a hit with everyone who tries them.
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