Refreshing and a proper bake, these scrumptious mini-cakes are flaked with icing sugar and baked with zesty slices of rhubarb. Absolutely delicious and easy to serve!

Tart:
~ 1 & 1/4 cup flour
~ 1 tsp baking powder
~ Pinch of salt
~ 2/3 cup sugar
~ 3 eggs
~ 5 Tbsp butter, melted, cooled
~ 1 Tbsp vegetable oil
~ 2 Tbsp milk
~ 1 tsp vanilla extract
~ 1 stalk rhubarb
~ 2 Tbsp sugar for sprinkling
~ 1 tsp powdered sugar for decoration (optional)

Step 1: Prepare rhubarb
-If the rhubarb has any leaves, trim these off and discard
-Wash and trim the ends of the stalks
-Use a small paring knife to remove the skin and peel off the tough outer strands (optional)
-Measure out the width of tart pans and cut rhubarb into parts

Step 2: Prepare butter
In pot melt butter; cool it off. Add vegetable oil.

Step 3: Prepare flour
In a bowl sift together: flour, baking powder, salt.

Step 4: Cake batter 
In a mixer (paddle attachment): combine eggs and sugar, mix until fluffy and light.
Add melted butter, vanilla extract, and milk. Mix until combined.
Add dry ingredients. Mix only until combined.

Line 4.5 inch rectangular mini tart pans with parchment paper. Butter the sides.
Pour 2 Tbsp batter into each tart pan and spread it evenly.
Align pieces of rhubarb on top.
Sprinkle sugar on top.
Bake at 350 degrees for 25-27 minutes or until a knife comes out clean and sides start to brown.
Sprinkle powdered sugar on top for decoration.

Cool the tarts to room temperature before serving.
Do not cover until completely cooled. Store in a semi-covered dish.