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Cream Cheese Muffins with Roasted Rhubarb & Strawberries

Cream Cheese Muffins with Roasted Rhubarb


You know rhubarb–the stuff that looks like red celery. Even though you can eat it raw, you probably don’t want to considering it’s very tart. I’ve roasted rhubarb before and it’s incredibly delicious when paired with strawberries. So good by itself or spooned over ice cream and even oatmeal. But stir it into these cream cheese muffins and these are not your everyday muffins. Definately for a special treat or when your not in the mood to make a cake. They are so moist and almost gooey right after baking but even better a day or two later!


Cream Cheese Muffins with Roasted Rhubarb & Strawberries
Prep time: 
Cook time: 
Total time: 

Serves: 2 Dozen

Roasted Rhubarb and Strawberries
  • 3 cups strawberries, trimmed and halved
  • 3 ribs rhubarb, cut in ½” pieces
  • ⅓ cup sugar
  • ⅓ cup orange juice
Cream Cheese Muffins
  • ½ cup butter, softened
  • 1 8 oz. package cream cheese, softened
  • 1½ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups roasted rhubarb/berries
  • 1 cup powdered sugar
  • 2 tablespoons cream

Roasted Rhubarb and Strawberries
  1. Preheat oven to 375 degrees.
  2. Mix rhubarb/berries, sugar and juice in a small casserole dish.
  3. Roast the mixture for 30 minutes, stirring occasionally.
  4. Cool to room temperature.
Cream Cheese Muffins
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter, cream cheese and sugar.
  3. Add eggs, one at a time. Beat in vanilla.
  4. Combine dry ingredients in another bowl.
  5. Stir into wet ingredients just until moistened.
  6. Gently fold in rhubarb.
  7. Fill greased/paper-lined muffin cups three-fourths full.
  8. Bake for 20-25 minutes or until center is set.
  9. Wait 5 minutes before removing from pan to wire racks.
  1. Mix together powdered sugar and cream until smooth.
  2. Drizzle over muffins.

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