Upside Down Mini Rhubarb Cakes
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Category
Dessert
Ingredients
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1/2 cup butter (or coconut oil)
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3/4 cup sugar
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2 eggs
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1 tbsp vanilla
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1 cup flour
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1 tbsp baking powder
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pinch of salt
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2 cups chopped rhubarb
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1 cup brown sugar
Directions
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.