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.
Mango always makes me think of the character on Saturday Night Live. (giggle)
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.