Tuesday, May 7, 2013

TWD/BWJ Rhubarb Baby Cakes


While Rhubarb Baby Cakes may not win a beauty pageant they do taste delicious! This sweet cake starts out with a brown sugar caramel sauce and chopped pecans.  Thin slices of rhubarb are layered over the pecan/caramel sauce. Top all of this goodness with yummy cake batter. This bakes into a delicious little cake with tart rhubarb and sweet pecan caramel sauce on top.
You can make this recipe with any kind of fruit--think apple, peach or how about blueberries? This is a baby cake but you can also make the cake in a larger cake or spring form pan. The possibilities are endless.
Check Erin's blog for the complete recipe. Then check the TWB/BWJ  LYL and see what other bakers did with this recipe.

24 comments:

Cakelaw said...

Aww, I think your baby cakes look pretty - and I know they'd be tasty. Have a great week Cindy.

galettista said...

Your cakes look great. I agree that they would be good with other fruits too.

ovenchaos said...

Maybe we should call this cake - The Endless Possibility Cake :) I agree with you wholeheartedly! Cute cakes.

Angie Schneider said...

These look so yum!

Debra Eliotseats said...

What a great recipe! I am thinking of all the variations. Don't you think you could use jam for the topping?

Debra Eliotseats said...

Oops! And, I can't get Erin's link to work.

meli melo said...

This is not a problem if it's not as pretty as wished! It is so delicious, it is the most important, and then it's not so bad this rustic look, isn't it?
Your topping looks so yummy!!!

Cher Rockwell said...

These were delicious and it would be very fun to try this with different fruits as they come into season.

Liz Berg said...

I love your teeny version, Cindy! I was surprised at how wonderful these tasted :)

homemadeandwholesome.com said...

Very cute baby cakes!

Dawn said...

Yummy! Did you use a muffin tin?

Dawn said...

Yummy! Did you use a muffin tin?

Andrea_TheKitchenLioness said...

Cindy, what wonderful little rhubarb upside down cakes you baked - so very cute - when I was baking mine I was thinking about the fact that you mentioned that you have rhubarb growing in your garden - must have been nice to use your own, freshly harvested - pretty and delicious cakes indeed!

Danelle M said...

Can't wait to try this one...maybe with something I pick up from the farmers market!

Paula @ Vintage Kitchen Notes said...

You have a lot of caramel ratio to the cake, I love that! Next time I should make baby cakes, they look so cute Cindy!

Have Apron....Will Bake said...

Great pic of your baby cakes. And yes, there are so many possibilities for these cakes. I can't wait to make it again.

Amanda said...

I think they look great! I can't wait to try this recipe with all kinds of other fruits.

gfcelebration said...

While the eyes invite us in, in the end, it's the taste that matters. Your baby cakes look beautiful.

Cathleen said...

What pretty cakes you made. I've been dreaming of alternate toppings! The cake is a wonderful base for so many other fruits.

Sara said...

Using other fruit is so brilliant!

Teresa said...

I like your cake to topping ratio - looks delicious!

Michele said...

I love your little cakes. Too adorable!!

jen said...

Nice!! I agree, I can't wait to try out the cake with another fruit. The caramel really made the cake. Your little cakes look great!

Kathleen said...

These look great - and I like the small size. Made me wonder what kind/size pans you used. And by the way, the photos on your blog are awesome....