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Recipe Detail Page
Upside-Down Rhubarb Mini-Cakes
Early Summer 2008
These cute cakes are baked in a muffin tin to create individual desserts for your guests. You may substitute the rhubarb for peach or apple with the same great results.
Serves 6
½ cup (125 mL) unsalted butter
¾ 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
1¼ cups (300 mL) brown sugar
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 1½ 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.
Serves 6
