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Ingredients
- TOPPING:
- 3 cups sliced rhubarb
- 1/4 cup brown sugar
- 2 tsp corn starch
- 1/4 cup melted butter
- CAKES:
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk
Preparation
Step 1
TOPPING:
Combine all ingredients. Press into 12 muffin tins. (I used parchment muffin liners to prevent sticking) Press with back of spoon before putting in batter.
CAKES:
Beat butter and sugar till fluffy. Bet in vanilla and eggs. Sift dry ingredients. Add to butter mixture alternating with milk.
Spoon batter over topping in muffin tins. Bake at 350 for 15-18 minutes. Cool 3-5 minutes and then remove from pan.
Serve with butterscotch sauce and ice cream.