Strawberry Rhubarb Cupcakes with Strawberry Rhubarb Cream Topping

Oh. So. Tasty.

I planted rhubarb about four years ago . . . and this is the first year we got enough to actually pick!!!  It wasn't much, (only 2 cups all said and done) but it's something!  I was so excited to use it!!!  Tonight is our very last Wednesday Night Small Group. . . so I used my VERY special Rhubarb to make special treats!

STRAWBERRY RHUBARB CUPCAKES WITH STRAWBERRY RHUBARB CREAM TOPPING

CUPCAKES
24 Vanilla Cupcakes (Whatever recipe you like best.)

STRAWBERRY RHUBARB FILLING
2 cups chopped strawberries
2 cups chopped rhubarb
2/3 cup sugar
2 Tbsp flour

Combine all ingredients together in a saucepan and cook over medium heat until thickened.  Cool COMPLETELY.  Cut out centers of cupcakes, and scoop filling inside. (Reserve 1/2 cup filing to fold into cream topping)

STRAWBERRY RHUBARB CREAM TOPPING
1 8oz brick cream cheese
3/4 cup sugar
2 cups heavy whipping cream
1 Tbsp vanilla extract

Whip together the cream cheese and sugar, until smooth, creamy, and fluffy.  This takes a while.  In another bowl, beat cream until stiff peaks form.  Fold the cream into the cream cheese mixture.  Now fold the leftover Strawberry Rhubarb Filling into the cream topping.  Scoop BIG mounds of cream on top of each cupcake!  Enjoy!

 Check out that DELICIOUS filling oozing out beneath that sweet light cream!  So good.  Just the right amount of tartness with just the right amount of sweetness!

Rhubarb Upside Down Cake

 

Rhubarb Upside Down Cake

TOPPING
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
 
BATTER
3/4 cup sugar
1/4 cup butter, melted
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional

Directions

• Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
• Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish.