This cake sounds awesome. But I don't know if I'm going to be able to find rhubarb. It has been a cold spring up until last week and I don't think the rhubarb is ready yet. I will have to look around and see if any growers have it yet. If not, I wonder if I'll be able to find it in the freezer section of a grocery store??
It isn't very often that I bake with rhubarb. I love it, but it generally requires so much sugar to sweeten it up! I do hope that I can find some, as I would like to make this recipe as written.
Well, no such luck finding rhubarb. But I am still making the cake. I am going to use mango, as suggested in the forward of the recipe. I am only going to make a half recipe, as I really don't know that I need all that cake in the house....plus I only have four mini cake pans.
The caramel is ready to be spooned into the mini cake pans.
The cake batter gets made next....butter, sugar, dry ingredients and sour cream (and a cast of other minor
And then into the oven for 20 minutes or so. I went with 20 minutes plus another 10...or so.
Well the little cakes look good with some whipped cream. And tastes good! I liked the mango, but look forward to trying it with rhubarb when it is finally in season here. I love the mini cake version. I think it makes for a lovely presentation.
YUM! That looks amazing! Shame the caramel leaked out, but still looks great, and I love how little those cake pans are :) xxReplyDelete
Your mango upside down baby cakes look beautiful!!!! I made the version with rhubarb and it was wonderful, so the next time I will change and try with mango for an exotic dessert!!! The base is perfect, so any version will be delicious!!!ReplyDelete
I love your mini pans--I need some soon! Mango sounds wonderful--I do love mango. But do try it with rhubarb--it's excellent. Love your photos!ReplyDelete
Mmmm...mango with rum sounds delicious. I love the little whipped cream hat on the baby cake.ReplyDelete
Love the mango rum twist! Great substitutions!ReplyDelete
Mango! Spoon! They look delicious. I always say Mango in the same way that the character said it. My daughter might end up thinking that is how you say Mango...ReplyDelete
Very fun! Thank goodness for parchment!ReplyDelete
Your baby cake came out beautifully :)ReplyDelete
Sandra, what a wonderful presentation of your mini upside down mango cakes - and what a great idea to use mangos as rhubarb is not in season where you live - I love the last picture of the lovely mini cake with that nice dollop of whipped cream on top! Delicious!ReplyDelete
Have a great Wednesday!
Mangoes sound like a delicious substitution - something to try in the future. Great post.ReplyDelete
I used pears due to lack of rhubarb, but mango sounds like the best idea. And they look so good! I love roasted mangos, so this is my favorite twist on this cake.ReplyDelete
I love frozen mango chunks...great option for this cake! So beautiful with that dollop of whipped cream!ReplyDelete
Very pretty - I think you're the first I've seen try this version. I think rum was a good pairing for the mango, too.ReplyDelete
They look great! And I'm totally jealous over those little spring form pans right now. How cute are they?! I bet mango was delicious.ReplyDelete
Your cakes are lovely and those small pans are awesome!ReplyDelete