|Whipped cream mandatory, rather than optional :-)|
I had to use a combination of various small pans (since I don't have official "baby cake" pans).
|Caramel and rhubarb in pans|
I set them all on a jelly roll pan for ease in moving in and out of the oven. Both the caramel and the batter were easy to mix up (actually had my ingredients at room temperature this time).
|Batter on top of rhubarb caramel|
We don't quite have local rhubarb yet, so this was made from out-of-town rhubarb :-)
The smaller pans cooked more quickly, and I took them out first. And best of all, most of the caramel and rhubarb released from the pan. I just had to scoop a little of it out of the bottom of the pan and replace it on the cakes. A success, and pretty low-stress over all!