Ginger-Rhubarb Upside Down Baby Cakes
Saturday, September 26, 2009 at 06:16PM Ginger-rhubarb upside-down cake
Special equipment 1 jumbo muffin tin (makes six servings)
topping
1/3 cup of butter
6 heaping tablespoons of brown sugar
1 cup of sliced rhubarb
3 tbsp of candied ginger
Cake
1 3/4 cup all purpose flour
1/2 tsp baking soda
1 1/2 baking powder
1/2 tsp salt
½ cup butter (room temperature)
1 cup granulated sugar
1 tsp of vanilla
½ cup of milk
½ cup of yogurt
2 eggs
topping
Melt the butter and divide evenly into six jumbo muffin tins, swirling the tin to coat sides. Add a heaping tablespoon of brown sugar to each and spread over bottom. Add a layer of rubarb and sprinkle with candied ginger.
For cake
Sift together flour, baking powder, baking soda and salt. Set aside.
Whisk milk and yogurt together until smooth. Set aside.
Cream butter and sugar together. Add in eggs, one at time, beating between each addition. Stir in vanilla.
Add half of dry ingredients, stirring gently. Add in half of yogurt and milk mixture and stir to incorporate. Repeat with remaining wet and dry ingredients.
Pour cake batter evenly over topping. Bake at 350 for 20 to 25 minutes. A toothpick inserted into cake should come out dry and clean.
Run a knife around the edge of cakes. Invert tin onto a flat surface. Serve warm or at room temperature with a dollop of sour cream or creme fraiche.
Source: A Kitchen Vixen creation.
Reader Comments (3)
Beautiful! I love it in individual portions. I actually have some candied ginger....somewhere. I'll have to dig it out and give this a go.
I tried this recipe as one big cake instead of the jumbo muffins and it worked great! I used an 8" round cake pan which worked well, but for a little spill over on the top. I'll probably use a larger pan next time, or at least a deeper one. It requires about 15-20 minutes more baking time (so 40-45min total) this way. The cake was beautiful and moist, a big hit at my office pot-luck!
Thanks a bunch and keep the great recipes coming!
Laura
Halifax, NS
Glad you enjoyed it Laura! I actually made a modified version of this cake with rhubarb and raspberries this year. Tart on tart? Wasn't sure how it would work out, but it was very well received.