Mini Upside Down Rhubarb Cakes

By JimMac

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

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.