Mini Upside Down Rhubarb Cakes
By JimMac
Rate this recipe
4.3/5
(21 Votes)
1 Picture
Ingredients
- 1/2 cup (125 mL) unsalted butter
- 3/4 cup (175 mL) white sugar
- 2 large eggs
- 1 tbsp (15 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder Pinch of salt
- 2 cups (500 mL) chopped rhubarb
- 1-1/4 cups (300 mL) brown sugar
Details
Preparation
Step 1
1 Preheat oven to 350°F (180°C).
2 Beat butter and sugar until creamed (pale white colour), about 2 minutes. Add eggs 1 at a time until well blended, add vanilla. Beat in flour, baking powder and salt and beat until combined.
3 Butter a 12-cup muffin tin.
4 In each muffin tin distribute evenly the chopped rhubarb and 1-1/2 tbsp (22 mL) brown sugar. Place 1 heaping tbsp (15 mL) of the batter in each tin. Place in oven and bake about 40 minutes, or until light golden on top. Cool and turn out.
5 Serve with whipped cream or ice cream.
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