Rhubarb Upside-Down Cupcakes - PantryLink Recipes
These slightly tart rhubarb upside-down cupcakes are the perfect spring treat when rhubarb is in season. Serve warm with scoops of vanilla or cinnamon ice cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pantrylink.app.
Ingredients
- cooking spray
- 6 tablespoons butter , melted
- 1 cup packed brown sugar
- 2 cups chopped fresh or frozen rhubarb
- 1 pkg. white cake mix , 16.25-oz.
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon almond extract
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