Upside Down Mini Rhubarb Cakes
1/2 cup butter (or coconut oil)
3/4 cup sugar
1 tbsp vanilla
1 cup flour
1 tbsp baking powder
pinch of salt
2 cups chopped rhubarb
1 cup brown sugar
Preheat oven to 350° F. Cream butter and sugar for 2 minutes. Add eggs one at a time, then add vanilla.
Combine the dry ingredients, stir into the batter. Line a muffin tin with muffin papers (our 'If You Care' liners work really well because they release easily when you turn these over after baking).
Place 1 tbsp of brown sugar in each muffin cup, top with the chopped rhubarb. Spoon the batter over top.
Bake for 25- 30 minutes or until a tester comes out clean. Cool for 5 minutes, then turn upside down onto a tray.
Serve with whipped cream or ice cream.