These super-moist little cakes are best served warm. If some of the rhubarb sticks to the pan, just scoop it out and onto the cakes.
- Prep time 15 minutes
- Total time 30 minutes
Ingredients
Butterscotch Sauce:
Cakes:
Topping:
Method
Topping: In large bowl, stir together rhubarb, brown sugar and cornstarch; stir in butter. Divide among greased 12-count muffin pan, pressing batter with back of spoon. Set aside.
Cakes: In bowl, beat butter with brown sugar until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and baking soda; stir into butter mixture, alternating with milk, making 2 additions of flour mixture and 1 of milk.
Spoon batter over top of rhubarb mixture. Bake in 350°F oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes. Let cool in pan for 3 minutes. Carefully invert onto serving platter.
Butterscotch Sauce: While cakes are cooling, in small saucepan, cook brown sugar and butter over medium heat, stirring, until butter is melted and sugar is dissolved, about 3 minutes. Remove from heat. Stir in cream. Drizzle over cakes.
Make it year-round: Substitute 4 cups frozen sliced rhubarb, thawed and thoroughly patted dry, for the fresh rhubarb.
Makes 12 mini cakes.
Nutritional facts per mini cake: about
- Fibre 1 g
- Sodium 145 mg
- Sugars 20 g
- Protein 3 g
- Calories 243.0
- Total fat 13 g
- Potassium 141 mg
- Cholesterol 50 mg
- Saturated fat 8 g
- Total carbohydrate 29 g
%RDI
- Iron 6.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 3.0
