How are you doing today, friends? I'm always in a food heaven this time of year; the rhubarb season is here! When we went to the cottage last weekend, I picked up some lovely rhubarbs from the garden. Inspired by the fresh beauties, I looked through my recipe archives for ideas how I could use them. Oh, there are so many yummy recipes for rhubarb, let me tell you. Instead of my usual rhubarb go-to recipes, I decided to try something new for me. These sticky mini rhubarb cakes had me at the title, and served with ice cream... I was simply smitten.
Ingredients (makes 10-12)
- 10 ounces (280 g) rhubarb
- zest of 1/2 lemon
- 1.8 ounces (50 g) butter
- 4 tablespoons golden syrup, plus extra for drizzling
Cake:
- 3.5 ounces (100 g) butter, softened
- 3.5 ounces (100 g) light brown sugar
- 2 eggs
- 3/4 cup (1.75 dl) flour
- 1/2 teaspoon baking powder
- vanilla ice cream for serving
Trim the rhubarb, cut into small pieces and scatter them into a greased muffin pan. In a small pot, gently heat the lemon zest, butter and syrup stirring until well combined. Spoon the mixture over the rhubarb.
To prepare the cake batter, mix soft butter, light brown sugar, eggs and flour in a mixing bowl. Whisk until light and creamy. Divide among the molds. Place the muffin pan in a roasting tin, and pour around an inch (2.5 cm) of water into the tin. Cover the pan tightly with foil.
Transfer the pan carefully to the oven, and bake at 350 F (175 C) for 50-60 minutes until the cakes feel firm when pressed with a finger. Let cool for a bit, loosen the edges with a knife, turn the pan over and tap to remove the cakes. Drizzle with a little extra syrup and serve with vanilla ice cream.