Mini Rhubarb Upside-Down Cakes

Makes 12-14 muffin/cupcake sized mini-cakes

Rhubarb Portion
1/4 cup unsalted butter
3/4 cup light brown sugar
1 teaspoon freshly grated orange zest
1 pound fresh rhubarb (about 4 medium sized stalks), cut into 3/4-inch chunks

Cake
3/4 cup all-purpose flour, leveled
3/4 cup whole-wheat flour, leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, slightly firm
1/2 cup light brown sugar
1/4 cup granulated sugar

1 large egg
1 teaspoon pure vanilla extract

3/4 cup low-fat or non-fat sour cream
2 tablespoons low-fat milk

Preheat oven to 375 degrees. Prepare muffin tin(s) for 12-14 by either using non-stick spray or generously buttering each muffin well.

Prepare the Rhubarb
In a heavy 12-inch skillet, melt butter over low heat. Add the brown sugar and stir until it’s dissolved. Mix in the orange zest and cook over medium heat until bubbly. Add prepared rhubarb so that it’s in a single layer in pan and stir to coat with sugar-syrup.

Continue to cook the rhubarb for about 6-8 minutes, OR until it becomes transparent and easily pierced with a skewer or fork. Take care NOT to overcook or the rhubarb will begin to shred.

Remove rhubarb from pan with a slotted spoon and spread in a single layer on a rimmed baking sheet until cool. Cook the remaining syrup over medium heat until it’s been reduced to about 1/2 cup. Pour the syrup into a glass heat-proof measuring cup. Measure-out about 1 teaspoon of syrup and pour into the 12-14 wells. Evenly distribute the rhubarb amongst the wells. If you have any leftover syrup, distribute it evenly over the rhubarb.

Prepare Cake Batter

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with a paddle. Mix on medium speed until smooth, about 1 minute. Add the brown sugar and continue mixing for another 1 minute. Add the granulated sugar and mix for another 1 minute. Scrap down the sides of the bowl.

Blend in the egg and vanilla, scraping down the sides of the bowl when needed. Mix for about 1 minute.

Reduce mixer speed to low and add half of the dry ingredients. Add the sour cream and mix until blended. Adjust speed medium and add the rest of the dry ingredients and the milk.

Complete Assembly

Evenly distribute the batter into the prepared pan wells by using a large size cookie scoop. Bake for about 19-25 minutes, rotating pan about midway through baking time. Bake until golden brown and tops are springy.

Place the pan on a large cooling rack and let stand for 5 minutes on the rack. Line a large baking sheet that’s larger than the muffin pan with either foil or parchment paper. Invert the muffin pan and let it rest for about another 5 minutes BEFORE unmolding, to allow the syrup to seep into cake. Carefully unmold. If any mixture stays behind in the pan, gently remove it with a small wooden spoon and place it on its respective mini-cake.

Cool the mini-cakes on the rack.

Store at room temperature, tightly wrapped for 1 day. If your kitchen is warm/hot, store tightly wrapped in the refrigerator and slightly warm in the microwave before serving.