Serves
6 jumbo muffins
Ingredients
Rhubarb topping
½ lbs rhubarb, diced small
1 tsp cornstarch
¼ cup granulated sugar
¼ cup light brown sugar
4 tbsp butter
1 tsp vanilla
Cake:
1 cup AP flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon
4 tbsp butter, softened
⅓ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 tsp vanilla
⅔ cup buttermilk
Procedure
Preheat the oven to 375°F and lightly grease silicone muffin mold.
For the rhubarb topping- In a medium sized bowl, mix rhubarb, cornstarch and granulated sugar. Set aside. In a small pan over medium heat, melt butter and add brown sugar. Mix until well incorporated and the brown sugar is mostly melted. Remove from heat and stir in vanilla extract. This will be your “caramel” topping.
For the cake- In a medium bowl mix the AP flour, baking soda, baking powder, salt and cinnamon until well incorporated. Using a stand mixer, or a handheld mixer, beat the softened butter for about a minute on medium. Then add in both granulated and light brown sugar and continue on medium until everything is light and fluffy. Add in egg and vanilla extract. Beat for another minute on medium and add ⅓ of flour mixture. After that is incorporated, add ½ of buttermilk, then another ⅓ of flour mixture, followed by the last half of your buttermilk. Finish with the last ⅓ of the flour mixture and mix until there is no visible dry flour left.
To assemble- Scoop 1 tbsp of caramel topping into the bottom of each muffin mold. Layer ¼ cup of the rhubarb with its juices. Then scoop about ½ cup of batter onto the top of the rhubarb in each muffin hole or enough to distribute batter evenely.
Bake for about 30 minutes in the oven, or until they start to brown around the edges and a toothpick inserted comes out clean.
Remove from the oven and allow to cool for 10 minutes before you flip them over. Serve warm with ice cream or whipped cream, and a sprig of fresh mint!
