Wednesday, July 15, 2015

EASY Mini Rhubarb Upside-down Cakes, that wont let your Ice-cream slide



I first made these and of course the saggy center was a mistake. However I soon learned I love the flavor of these, and they hold whatever topping you want without fail. Now I have made them countless times. 

What you need:

1 cup chopped rhubarb
1/4 cup butter 
1/2 cup half and half [milk works fine]
1/4 veg. oil
1 1/4 cup sugar [reserve 1/4 cup]
1.5 tsp baking soda
1 egg
1 cup all purpose flour

Place butter in sauce pan with 1/4 cup sugar and 2 tsp water allow to melt and add rhubarb. simmer for 5 minutes.

In bowl combine dry ingredients.

Mix liquid ingredients in 1 gallon bag. Add dry ingredients to bag. squish to combine well.

line cupcake tin with cupcake papers [I have the extra large cupcake pan, and i cant find the right size papers, so i lined mine in tin foil]. spoon enough rhubarb to cover the bottom of cupcake paper. Cut small hole in corn of bag and pipe 3/4-1 inch of batter on top of rhubarb. Then finish by adding a last spoonful off rhubarb to top of mix.

Bake until the tops turn golden. remove from heat and allow to cool. The middle should sag and allow the perfect indent for a scoop of vanilla ice-cream or frozen whipped topping.


These refridgerate fine, and stay good for about a week.