Toss rhubarb with butter in medium bowl. Add sugars, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
Whisk remaining ingredients until blended; spoon over fruit mixture.
Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners.
Serve topped with thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.