Rhubarb lovers like me will go nuts for these Fresh Rhubarb Upside-Down Baby Cakes. Raid your rhubarb patch and bake up these gems!

These individual servings of a seasonal Rhubarb Upside-Down Cake is a fun spring dessert that you don’t have to share!

Fresh Rhubarb Upside-down Baby Cakes on a white plate in front of a bowl of whipped cream

Fresh Rhubarb Upside-down Baby Cakes

April was such a rainy month, I didn’t expect to find anything in our garden besides puddles. But, lo and behold, there was rhubarb! My little patch did not offer up enough for these Fresh Rhubarb Upside-down Cakes, but instead, was a sure signal that winter was finally over. I found some in the market instead…the timing was perfect.

Fresh Rhubarb Upside-down Baby Cakes on a white dessert plate with a red handled fork

How to Make this Rhubarb Dessert

The recipe wasn’t difficult; it just involved a number of steps. First up was making the caramel topping by melting brown sugar and butter with a touch of brandy. This was divided between my pans with a sprinkling of chopped pecans. Next, sliced rhubarb was arranged over the caramel…and then an utterly wonderful butter cake batter was spread atop the fruit. The batter took a bit of care to make. The butter and sugar had an extended creaming time, then after the eggs were added, the creme fraiche and dry ingredients were alternately added with a light hand. This technique prevents the structure created by the sugar, butter, and eggs from breaking down according to recipe creator, Johanne Killeen. I don’t own baby cake pans per se, but I used some Le Creuset flan Dishes for my miniature upside-down cakes…and they released perfectly with a nice spray of Bakers Joy.

This was one terrific spring rhubarb dessert. The hubby won’t eat rhubarb or pecans, so I didn’t alter it at all. I planned to take it to the friends I’d be volunteering with over the weekend along with a handful of forks. But first, I dug into one myself. The cake was moist and tender, and shallow enough that the caramel infused its way into the top half…mmmmmm. The rhubarb was sweetened by the boozed-up caramel, plus the crunch of the pecans gave a nice contrast in texture. I grew up with a big rhubarb patch in my back yard…and have to make at least one rhubarb treat each spring. And this one is worth repeating next year!

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This marvelous recipe can be found on our hostess’ site: When in Doubt…Leave at 350. Thanks, Erin, for sharing this delicious recipe for all the Baking with Julia crew and our readers.