Rhubarb season is in full swing here in Vancouver. One of my coworkers brought me a big bag of rhubarb and I promised to turn it into something delicious for the office to consume. Let me tell you that this recipe definitely succeeded at that! My co-workers have decided that this is their new favourite thing that I make!
Cupcake Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 cups diced rhubarb
Cupcake Directions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk together dry ingredients.
3. In a separate bowl, cream butter and sugar until pale & fluffy. Add the eggs one at a time, beating until each is incorporated. Beat in vanilla extract.
4. Add flour mixture in two batches, alternating with buttermilk.
5. Stir in rhubarb.
6. Divide batter evenly among lined cups. Bake about 25 minutes or until a toothpick inserted in the center comes out clean.
Whipped Cream Ingredients:
2 cups whipping cream
1/4 cup icing sugar
1 vanilla bean, halved length-wise
Whipping cream directions
1. Use the tip of a paring knife to scrape vanilla-bean seeds into the whipping cream. Add icing sugar.
2. Whisk until peaks begin to form.
Syrup Ingredients
1 cup diced rhubarb
1 vanilla bean, halved lengthwise
1 cup water
1 cup sugar
Syrup Directions
1. Use tip of paring knife to scrape vanilla-bean seeds into a saucepan. Add the water and sugar.
2. Bring it to a simmer, stirring to dissolve sugar.
3. Remove from heat. Add rhubarb. Let it cool completely.
4. Remove rhubarb with a slotted spoon and set aside.
5. Return the liquid to a simmer and let it cook until reduced by half (approximately 5-10 min)
6. Let it cool slightly and then add the rhubarb back into the syrup.
To put it all together, put a dollop of whipped cream on top of the cupcake, top with some rhubarb & syrup. Serve immediately.