These rhubarb upside down cake minis are deliciously sweet, a little tart, and perfectly individually sized. These mini cakes are so easy and the perfect summer dessert or party food!

Rhubard upside cake mini on a plate

The cutest pop of summer flavor

These mini rhubarb upside-down cakes are a delicious twist on a classic dessert. Each individual cake is topped with creamy caramel, perfectly complementing the rhubarb. The rhubarb becomes soft and tart when baked, adding a tangy flavor to the sweetness of the caramel and cake.

Flat lay of mini upside cake

This recipe is super easy to double or triple (you just need extra muffin molds), so it’s a great dessert for summer parties or barbecues. Serve them while still warm. They’re delicious with a dollop of ice cream or whipped cream on top. This is a perfect summery substitute for the usual apple pie.

How To Make These Mini Rhubarb Upside Down Cakes

Preheat the oven. Lightly grease the insides of a jumbo muffin mold (this is the one I use).

In a medium bowl, mix the diced rhubarb, cornstarch, and granulated sugar. This is the rhubarb layer.

Melt 4 tablespoons of butter in a small saucepan on medium. Add the brown sugar and mix until everything is well incorporated and the sugar is mostly melted. Take the pan off the heat and stir in the vanilla. This is the caramel layer.

Next, we’re going to make the cake itself. Mix together the flour, baking powder and soda, brown sugar, salt, and cinnamon. Put this dry mixture to the side.

Use a stand or handheld mixer to beat the softened butter for a minute on medium. Add both the granulated sugar and brown sugar, then keep beating on medium until everything is light and fluffy. Scrape down the sides, then add the egg and vanilla. Beat for another minute on medium.

Add ⅓ of the dry ingredients to your butter mixture to the dry ingredients and mix until well incorporated. Add each ingredient in this order, mixing before the add the next – ½ of the buttermilk, then another ⅓ of the dry ingredients, then the rest of the buttermilk. Finish with the rest of the dry ingredients and mix until there is no visible dry flour left.

Add a tbsp of caramel to the bottom of each muffin mold. Then pour in ¼ cup rhubarb topping (including the juices) in each mold. Top each mold off with ½ cup of batter.

Bake the upside down cakes for about 30 minutes or until a toothpick inserted in the middle comes out clean. Let them cool for 10 minutes, but not any longer! Run a small knife around the edge of each muffin to loosen them. Carefully flip the muffin pan over onto a cooling rack. Serve warm!

Close up of upside cake
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Rhubard upside cake mini on a plate

Rhubarb Upside Down Cake Minis

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Ingredients

Units Scale

Rhubarb Topping

  • 1/2 lbs rhubarb (diced small)
  • 1 tsp cornstarch
  • 1/4 cup granulated sugar

Caramel

  • 1/4 cup light brown sugar
  • 4 tbsp butter
  • 1 tsp vanilla

Cake

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 4 tbsp butter (softened)
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 3/4 cup buttermilk

Instructions

  1. Preheat oven 375°F.
  2. Lightly grease the insides of a jumbo muffin mold.
  3. In a medium sized bowl, mix rhubarb, cornstarch, and granulated sugar.
  4. Melt 4 tbsp of butter in small saucepan over med heat, then add brown sugar. Mix until well incorporated and brown sugar is mostly melted.
  5. Remove from heat and stir in your vanilla extract (this is your caramel).
  6. In a medium bowl mix the all-purpose flour, baking powder, brown sugar, salt, and cinnamon.
  7. Using a stand or handheld mixer, beat the softened butter for a minute on medium, then add both granulated and light brown sugar and continue beating on medium until everything is light and fluffy.
  8. Scrape down sides as needed, then add in your egg and vanilla extract. Beat another minute on medium and then add ⅓ of your dry ingredient mixture.
  9. After that is incorporated, add ½ of your buttermilk, then another ⅓ of your flour mixture, followed by the last half of your buttermilk. Finish with the last ⅓ of the flour mixture and mix until there is no visible dry flour left.
  10. Place 1 tbsp of caramel into bottom of each muffin mold. Then pour in ¼ cup of the rhubarb with its juices, then ½ cup of batter.
  11. Bake for 30 min or until a toothpick comes out clean. Let cool for 10 min, no longer, then run a small knife around the edge of each muffin to loosen. Use a cooking rack to carefully flip the muffin pan over. Serve warm.

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