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.
Ingredients
- cooking spray:
- butter: 6 Tbsp (melted)
- plus 2 tablespoons packed brown sugar: 1 cup
- fresh or frozen rhubarb (8 oz.): 2 cups (chopped)
- (16.25-oz.) pkg. white cake mix: 1 piece
- water: 1 cup
- eggs: 3 piece
- vegetable oil: 0.33333 cup
- almond extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.
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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.
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Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.
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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.
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Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.
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Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.
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Cool in the muffin cups 5 minutes before inverting onto a wax paper-lined cooling rack. Serve warm drizzled with any syrup in cups.
