Rhubarb Cupcakes

by Heidi @ Food Doodles on

It’s only Wednesday but already I’m thinking of the weekend.  I can’t help myself.  This weekend is actually a long weekend here in British Columbia and this weekend there are all sorts of things happening around town including a parade and demo derby among other things.  I made the mistake of telling my almost 4 year old about the parade this morning and now he wont stop asking about it.  Only two and a half more days of constant asking!  I’m also excited because after this weekend we should be able to plant the rest of our garden.  We got our peas planted and hopefully our potatoes tonight or tomorrow plus some greens.  I can’t believe I didn’t plant them sooner.  Oh well, better late than never 🙂

I have to be honest, when I first started my blog I didn’t want to post anything full of butter and sugar here.  Not that I don’t have plenty of recipes that fit that description.  When we first moved out on our own I went on some kind of quest to find all the best cookie recipes.  And if you know me, every kind of cookie appeals to me, so I have a ton of recipes.  But I only wanted to share healthy recipes here and I wanted this to be a place to keep all my healthy recipes even if no one else read my blog but now that I’ve been blogging for a while I realize that my blog isn’t about eating healthy 100% of the time because that isn’t what we do.  There are always special occasions that call for cupcakes 🙂  And one of those special occasions just happens to be spending the weekend with your sister-in-law <3




  • 1/2 C butter, softened
  • 1 C pureed raw rhubarb cooked and then reduced by half
  • 3 1/2 C icing sugar
  • 1/2 tsp vanilla

In a medium sized bowl blend the butter, half cup of fruit puree that has been cooked and cooled and vanilla together to combine.  In half cup increments add the icing sugar until the frosting is the correct consistency.  You may need more than 3 1/2 cups.

When the cupcakes are completely cooled put your frosting in a piping bag, or put the frosting in a small zip lock bag and cut the corner off to frost the cupcakes.

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{ 19 comments… read them below or add one }

1 Cate May 18, 2011 at

These look fantastic! I’m SO obsessed with rhubarb right now… but I never would have thought to put it in cupcakes!


2 Heidi @ Food Doodles May 19, 2011 at

Thank you 😀 It was actually my sister-in-laws idea. And it was an awesome idea 😀


3 Ari@ThE DiVa DiSh May 18, 2011 at

This looks SOO yummy! You KNOW how much I love cupcakes!! Delicious!! Seriously. ..and I seriously don’t know why I have never tried rhubarb! what does it taste like?
Ari@ThE DiVa DiSh recently posted..New Beginning-Detox


4 Heidi @ Food Doodles May 19, 2011 at

I don’t think I’ve ever seen rhubarb cupcakes before. My sister-in-law suggested it. They’re really fruity tasting actually considering it’s just rhubarb. The frosting is amazing, sweet and tart and really fruity. So yummy, but really sweet. If I make them again I’ll reduce the sugar but that might just be me.


5 Katie's Something Sweet May 19, 2011 at

Wow! Beautiful cupcakes! I love your pale pink frosting^^


6 Heidi @ Food Doodles May 19, 2011 at

Thank you!


7 Jenny (Fit Girl Foodie) May 19, 2011 at

Those cupcakes are so cute. Anything with pink calls my attention 😉


8 birdie to be May 19, 2011 at

These are so pretty! Great job on the frosting!


9 Heidi @ Food Doodles May 19, 2011 at

Thank you! It was all my sister-in-law! I only wish I could have made them that pretty 😀


10 Rachel May 21, 2011 at

You say milk is an ingredient but it isnt added….


11 Heidi @ Food Doodles May 21, 2011 at

Sorry! I’ve added it!


12 Beany von Doom May 22, 2011 at

These look amazing! I just got a bunch of ‘barb yesterday. The frosting is such a unique colour and I never use food colouring, so I’m super proud of you. Can’t wait to try!
Beany von Doom recently posted..The best and the worst week so far!


13 Heidi @ Food Doodles May 22, 2011 at

Awesome 🙂 The color will depend on your rhubarb. You can always add a couple drops of beet juice to color it as well – you wont be able to taste it!


14 Julie May 22, 2011 at

These look amazing!!! How do you make the puree???


15 Heidi @ Food Doodles May 22, 2011 at

Just put the rhubarb in a blender or food processor. You can add a tablespoon of water if you need to get it going, but don’t add too much 🙂


16 Katie May 24, 2011 at

These look fantastic! I made a strawberry rhubarb tart over the weekend, but now I’m kind of wishing I had made these instead! Yum!


17 Colleen June 16, 2011 at

I’m new to rhubarb. Is the 1 cup for the icing the amount of rhubarb you get before cooking it, or after cooking/reducing/pureeing?


18 Heidi @ Food Doodles June 16, 2011 at

Sorry! 1 cup is the amount of rhubarb raw, then cooked and reduced. I’ve changed the recipe slightly because it was a bit confusing.


19 Marsha June 7, 2015 at

Another rhubarb recipe!


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