Butterscotch Teacakes With Roasted Rhubarb - cooking recipe

Ingredients

18 oz rhubarb, trimmed, cut into 2 inch pieces
2 1/2 tbsp butter, melted
2 tbsp sugar
-1 None Butterscotch Teacakes with Roasted Rhubarb
1/2 cup butter, softened
1 tsp vanilla extract
3/4 cup dark brown sugar
2 None large eggs
1 cup self-rising flour, sifted
1 cup all-purpose flour, sifted
2/3 cup milk
1 tbsp butter, melted, for topping
1 tbsp cinnamon sugar

Preparation

Preheat oven to 350\u00b0F. Grease 8 mini loaf pans and line base and sides with baking paper.
Toss rhubarb with butter and sugar in a small shallow baking dish. Bake for 30 mins, or until rhubarb is tender but still holds its shape.
In a stand mixer, beat butter, vanilla and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in flour and milk, in 2 batches. Distribute between prepared pans and bake for 25 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
Brush top of hot teacakes with melted butter and sprinkle with cinnamon sugar. Serve teacakes warm, topped with rhubarb.