UPSIDE DOWN RHUBARB MINI-CAKES
Steps:
- 1. Preheat the oven to 350 degrees F. 2. Beat butter and sugar until creamed(pale in color), about 2 minutes. Add eggs 1 at a time until well blended, add vanilla. Beat in flour and baking powder. 3. Butter a 12 cup muffin tin. 4 In each muffin tin, distribute evenly the chopped rhubarb and 1 1/2 tbsp brown sugar. Place 1 heaping tbsp of the batter in each tin. Place in oven and bake about 30-35 minutes or until golden brown on top. Cool and turn out. 5. Serve with whipped cream or ice cream.
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daes daes
[email protected]★★★★★
Menna Hisham
[email protected]Thanks for sharing!
Kirsty Vidler
[email protected]I can't wait to try more recipes from this website.
Muhammad Zafar Khan
[email protected]Overall, I was very impressed with this recipe.
Riddo hridoy
[email protected]The only thing I would change is to use a different type of fruit for the topping, like strawberries or blueberries.
Ahmad Khalifa
[email protected]I would definitely recommend this recipe to others.
Isaac Madril
[email protected]These cakes were easy to make and turned out beautifully.
Siniko Mbambo
[email protected]The rhubarb topping was the perfect balance of sweet and tart.
Rao Adeel
[email protected]Absolutely loved how moist and flavorful these cakes were!
CH yasir
[email protected]I'm definitely making these again for my next party.
Ayomide Tony
[email protected]My family loved these cakes! I followed the recipe without any substitutions and everyone raved about them.
Micheal Smart
[email protected]These upside-down rhubarb mini cakes are divine! I especially loved the easy cleanup.
Hajera Begum
[email protected]Raspberry-lemon cupcakes sound great!