These slightly tart rhubarb upside-down cupcakes are the perfect spring treat when rhubarb is in season. Serve warm with scoops of vanilla or cinnamon ice cream and a sprinkle of cinnamon for extra indulgence.
Ingreadients:
- cooking spray
- 6 tablespoons butter, melted
- 1 cup plus 2 tablespoons packed brown sugar
- 2 cups chopped fresh or frozen rhubarb (8 oz.)
- 1 (16.25-oz.) pkg. white cake mix
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon almond extract
Direction
- Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.
- Spoon 1 teaspoon melted butter into each prepared muffin cup, followed by 1 Tablespoon brown sugar and about 2 Tablespoons rhubarb. Use a muddler or the back of a wooden spoon to press it into an even layer.
- Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.
- Meanwhile, beat cake mix, water, eggs, oil, and almond extract in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes.
- Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.
- Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.
- Cool in the muffin cups 5 minutes before inverting onto a wax paper-lined cooling rack. Serve warm drizzled with any syrup in cups.
