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Rhubard upside cake mini on a plate

Rhubarb Upside Down Cake Minis

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Rhubarb Topping

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


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


  • 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


  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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