making small desserts significantly increases the amount of sharing.
(in case you were wondering why most of what i bake seems miniature).
inspired by martha (stewart) and diane.
topping
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup sliced almonds
salt
cake
1 stick unsalted butter, room temperature
1 pound rhubarb cut to about 1/2 inch thick
1 cup sugar
3/4 brown sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
salt
2 large eggs
1 cup sour cream
preheat oven to 350f.
make the topping: stir together butter, flour, sugar, almonds, and 1/4 teaspoon salt until moist and crumbly.
toss rhubarb with 3/4 cup brown sugar; set aside. stir occasionally.
grease muffin tins (about 12 large).
whisk together flour, baking powder, and 1 1/2 teaspoons salt. beat butter and sugar with a mixer on medium speed until pale and fluffy. beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. beat in flour mixture in 3 additions, alternating with sour cream, until smooth.
scoop rhubarb into tins (covering the bottoms).
top with cake batter. then crumble topping.
bake for about 30 minutes (or until golden). let cool for about 10 minutes and then loosen edges. and invert.
don't wait too long to invert or you may have a sticky mess!
the crumble becomes a lovely crunchy crust. oh martha, you're so smart.
