Mini Rhubarb Upside-down Cakes

Hands-on time: 15 minutes Total time: 30 minutes Makes: 12 mini cakes

Topping:

3 cups sliced fresh rhubarb (½-inch lengths) ¼ cup packed brown sugar 2 tsp cornstarch ¼ cup butter, melted

Cakes:

¼ cup butter, softened ⅓ cup packed brown sugar 1 egg ½ tsp vanilla 1 cup all-purpose flour ¾ tsp baking powder ¼ tsp baking soda ½ cup milk

Butterscotch Sauce:

½ cup packed brown sugar ¼ cup butter 2 tbsp whipping cream (35%)

Topping:

In large bowl, stir together rhubarb, brown sugar and cornstarch; stir in butter. Divide among greased 12-count muffin pan, pressing batter with back of spoon. Set aside.

Cakes:

In bowl, beat butter with brown sugar until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and baking soda; stir into butter mixture, alternating with milk, making 2 additions of flour mixture and 1 of milk. Spoon batter over top of rhubarb mixture. Bake in 350°F oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes. Let cool in pan for 3 minutes. Carefully invert onto serving platter.

Butterscotch Sauce: While cakes are cooling, in small saucepan, cook brown sugar and butter over medium heat, stirring, until butter is melted and sugar is dissolved, about 3 minutes. Remove from heat. Stir in cream. Drizzle over cakes.

PER MINI CAKE: about 243 cal, 3 g pro, 13 g total fat (8 g sat. fat), 29 g carb (1 g dietary fibre, 20 g sugar), 50 mg chol, 145 mg sodium, 141 mg potassium. % RDI: 6% calcium, 6% iron, 13% vit A, 3% vit C, 10% folate.