Fresh Rhubarb Upside-Down Baby Cakes

[Guest guest]

Fresh Rhubarb Upside-Down Baby Cakes

Johanne Killeen

Ingredients for 8 Small Cakes:

 

1 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons pure vanilla extract

1 cup crème fraiche or sour cream

6 ounces unsalted butter

1/2 cup dark brown sugar

1 tablespoon bourbon

2 tablespoons chopped pecans

6 stalks fresh rhubarb, trimmed and cut into

1/4-inch-thick slices

1 cup granulated sugar

2 large eggs

Melted butter, for greasing pans

Lightly sweetened whipped cream, for serving

 

Position rack in center of oven and preheat to 350 F.

Brush a light coating of melted butter on insides of

eight 4-inch-wide, 1-inch-deep cake pans. Dust with

flour; tap out excess. Whisk flour, baking powder, and

salt together; reserve. In a separate bowl, stir

vanilla into crème fraiche and set aside. Melt 4

ounces butter; add brown sugar and bourbon and cook

over medium heat until the sugar melts. Stir in pecans

and turn off the heat. Divide caramel evenly among the

pans. Arrange rhubarb in circles over it; set aside.

Put granulated sugar and remaining butter in a mixer

fitted with the paddle attachment, and beat on

medium-high until light, fluffy, and pale. Reduce

speed to medium and add eggs one at a time, beating

well after each addition. Alternately fold in dry

ingredients and crème fraiche. Spoon batter over the

rhubarb and smooth tops with a rubber spatula. Put the

pans on a jelly-roll pan and bake 20 minutes or until

a toothpick inserted in the center of a cake comes out

clean. Immediately turn cakes out of their pans onto a

rack. Serve with whipped cream if desired.

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Tax Center - online filing with TurboTax

http://taxes./