Rhubarb upside-down cakes

Instructions

• Preheat oven to 350F (180C). Thaw frozen rhubarb and pat dry with paper towels. Brush with melted butter 8 ovenproof custard cups that each hold about 2/3 cup (150 mL). Divide brown sugar among dishes, sprinkling evenly over bottoms. (It looks like a lot, but rhubarb is tart.) Top with rhubarb. Place custard cups on a baking sheet.

• In a bowl, using a fork, stir flour with baking powder, baking soda and salt. Finely grate 1-1/2 teaspoons (7 mL) peel from orange. Squeeze out in 1/2 cup (125 mL) juice. In a large bowl, using an electric mixer, beat butter with sugar until creamy. Beat in eggs, one at a time, until well mixed, scraping down bowl sides as necessary. Beat in juice and milk. Sprinkle with peel. Mixture may appear curdled. On low speed, gradually beat in flour mixture just until mixed.

• Fill each dish about two-thirds full. Tap on counter so that batter seeps into spaces between rhubarb. Bake in center of 350F (180C) oven until a toothpick inserted in center of cakes comes out clean, 25-30 minutes. Remove from oven. Let stand 5 minutes.

• Run knife around the edges. Invert cakes onto plates. Spoon any sticky stuff in cups onto cakes. Cakes are best served warm. If baking ahead, remove from cups. Cover and refrigerate up to 2 days. Reheat in microwave or low oven before serving.