Fresh or frozen rhubarb works fine with this recipe. Serve with whipped cream or ice cream. I like to freeze a batch of these for a handy, last minute dessert.
Upside Down Mini Rhubarb Cakes
Upside Down Mini Rhubarb Cakes
Cathy Kirkham
Dessert
Ingredients
- 1/2 cup butter (or coconut oil)
- 3/4 cup sugar
- 2 eggs
- 1 tbsp vanilla
- 1 cup flour
- 1 tbsp baking powder
- pinch of salt
- 2 cups chopped rhubarb
- 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.
