Individual Rhubarb Upside Down Cakes

One of the better purchases I've made in the last while has been individual foil baking cups from an on-line baker's supply company who shall remain nameless because I've forgotton it. There's a host of different sizes to choose from and the thing about it is that you can turn just about any recipe into a personal sized serving. Better yet, it's a guaranteed form of portion control and we seem to have an issue with that around here.

For example, we've made this simple creamy rhubarb pudding like cake before in one large pan, and managed to somehow devour it in about 3 sittings.

Made with a mix, it's the kind of cake that goes into the oven with the batter on the bottom and the tart rhubarb on top and magically reverses while baking to come out with the batter on top and fruit on the bottom in a rich creamy custard. To say it is delicious is an understatement.

When I thought about it, I figured I should be able to make the same cake in individual servings so they'd could be flipped over and look a little prettier on the plate and at the same time keep my bony fingers out of the rest of the cake.

I've made mini sized versions of things before like sticky toffee puddings, pina colada cupcakes and even sex in a pan ...you just have to adjust the baking time slightly to account for the smaller container. 

 
As you'll see, the result kind of speaks for itself and now I've 11 of these beauties residing in the freezer topped with their own little plastic cover and away from said bony fingers. To enjoy, simply remove from freezer and run a knife around the outside of the cup; flip onto a plate and microwave for about 15 seconds until thawed. Delicious. 

In case you've really read all my drivel and you've figured out where there were 13 there are now 11 and wonder what happened to the other 2 .... well MMMM. It's a mystery for sure. 

Individual Rhubarb Upside Down Cakes (from JBug’s Kitchen re-adapted from Wall Drug Cookbook)

1 yellow cake mix (I used Pillsbury Golden Yellow)

4 cups rhubarb

1 cup sugar

1 cup heavy cream

Preheat oven to 350. In a large bowl combine rhubarb with sugar and toss well to coat fruit in sugar.

Spray 13 individual 6 ounce foil cups with cooking spray and place them on a sheet pan. Make cake mix according to package directions, dividing batter evenly between the cups (approximately 2/3 cup in each). Divide the sugared rhubarb between the cups, arrange fruit on top of batter and top each with a tablespoon and a half of cream. Bake for 40 to 45 minutes or until cake is golden brown and springs back when touched lightly on top. Remove from oven and cool on a wire rack. To serve, run a knife around the inside of the foil cup and flip cake onto serving plate. If you wish, serve with whipped cream or ice cream. Makes 13 servings.  

A year ago - Gorgonzola Pork Chops 

Two year's ago - Fish and Rings

Comments

[Lea]

hehehehehe I bet the first was good - but you had to try a second for quality control - hehehehehehe
What a great idea in the individual, single use containers!

[Lorraine]

I was wondering about the math he he. Love rhubarb and what a great way to use it.

[June]

Lea, Lorraine - Big Guy made the same remark about the number that were left over. They are really worth having 2 of. LOL

[Tom]

Um um um, I'll have to also try this with raspberries, and then peaches, okay and then some plums, oh alright an apple or two in late summer as well!

[June]

Tom - all of which you've grown on your own land with your own two hands. You're such a tease!