• cooking spray
  • 6 tablespoons butter, melted
  • 1 cup plus 2 tablespoons packed brown sugar
  • 2 cups chopped fresh or frozen rhubarb (8 oz.)
  • 1 (16.25-oz.) pkg. white cake mix
  • 1 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 teaspoon almond extract


  1. Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.

  2. Spoon 1 teaspoon melted butter into each prepared muffin cup, followed by 1 Tablespoon brown sugar and about 2 Tablespoons rhubarb. Use a muddler or the back of a wooden spoon to press it into an even layer.

  3. Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.

  4. Meanwhile, beat cake mix, water, eggs, oil, and almond extract in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes.

  5. Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.

  6. Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.

  7. Cool in the muffin cups 5 minutes before inverting onto a wax paper-lined cooling rack. Serve warm drizzled with any syrup in cups.