Butterscotch Teacakes With Roasted Rhubarb

• 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

1. Preheat oven to 350u0b0F. Grease 8 mini loaf pans and line base and sides with baking paper.
2. 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.
3. 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.
4. Brush top of hot teacakes with melted butter and sprinkle with cinnamon sugar. Serve teacakes warm, topped with rhubarb.

rhubarb, butter, sugar, butterscotch, butter, vanilla, brown sugar, eggs, flour, flour, milk, butter, cinnamon sugar

Taken from recipes-plus.com/api/v2.0/recipes/37752 (may not work)