Rhubarb season comes and goes way too quickly around here. Those ruby-red stalks appear on farmers market tables and in backyard gardens then disappear just when you’re getting used to seeing them around.
So, I’m stuffing rhubarb into all of my favorite things while I still can. From cocktails to jams and frosty frozen pops this versatile summer treat can (and will!) show up anywhere on a menu at my house.
I recently spied a beautiful upside-down rhubarb cake that got me craving the taste of tender cake with the sweet-tart rhubarb. Inspired, I went for a twist on it and made them mini.
Less cake and more biscuit, these perfectly portioned treats can be served warm, topped with ice cream for dessert. Or, served with Greek yogurt for an indulgent breakfast.
Perfect for a crowd, these bites would be delicious with your favorite berry added into the mix as well. Swap in frozen rhubarb for the fresh and you can make them year round! Yay!
Rhubarb Upside-Down Cupcakes
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 12 Servings 1x
Ingredients
- 1 cup sugar, divided
- 8 tablespoons butter, divided
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse Kosher salt, divided
- 1 pound rhubarb, trimmed and cut into 1/2-inch pieces
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup whole milk
- 2 eggs, lightly beaten
- Vanilla ice cream, if desired
Instructions
- Heat oven to 375° F. Grease a regular sized, muffin pan; set aside. In a medium skillet over medium heat, melt 3/4 cup of the sugar, 4 tablespoons of the butter, lemon zest, lemon juice, vanilla, and 1/4 teaspoon of salt. When the butter and sugar have melted together, add the rhubarb and cook, stirring occasionally, until rhubarb is tender, 6 to 8 minutes.
- Meanwhile, In a medium bowl, whisk together the flour, remaining 1/4 cup sugar, baking powder and remaining 1/4 teaspoon salt. Add remaining 4 tablespoons butter, and using two forks, cut the butter into the flour to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms.
- Reserve 1/4 cup of the rhubarb juice for serving. Spoon the rest of the warm rhubarb and syrup mixture into the prepared muffin pan. Divide the dough over the rhubarb mixture, to cover the entire surface. Place a sheet of foil on the lower rack to catch any drips. Bake until the golden brown and cooked through, about 25 to 30 minutes. Remove the pan from oven and cool 10 minutes. Place a large, flat serving platter or baking sheet on top of the muffin pan and invert quickly and carefully. Serve warm or at room temperature with ice cream.
Nutrition
- Serving Size: 1 Serving
- Calories: 249
- Sugar: 17g
- Sodium: 69mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 51mg
What’s your favorite way to serve rhubarb?
Still want more rhubarb? Check these out…
Easy Pickled Rhubarb from Girl Versus Dough
Vegan Strawberry Rhubarb Pop Tarts from Minimalist Baker
Rhubarb Ginger Galette from Simply Recipes
Or, check out my Bourbon and Honey Balsamic Roasted Strawberries and Rhubarb…
###
Like what you see – or have a question, feedback, or recipe idea to share? Join the convo by commenting below and be sure to subscribe to B&H emails so you don’t miss a thing! If you make this, share it! Tag your photo with #BourbonandHoney on Instagram.
