Preheat the oven to 350 degrees F (180 degrees C) and adjust the rack to the middle of the oven. Lightly spray each well in an individual brownie bite pan with
Nonstick Cooking Spray (as needed)
or line with a parchment paper liner; set aside.
In a medium bowl, whisk together the
All-Purpose Flour (2 cups)
Baking Soda (1 tsp)
Baking Powder (1 tsp)
Salt (1/2 tsp)
In a large bowl, cream together the
Unsalted Butter (1/2 cup)
Granulated Sugar (1 cup)
on medium speed until light and fluffy, about 3 minutes.
Blend in the
. Add the
Large Eggs (2)
one at a time, beating well after each addition. Mix in the
Milk (1/2 cup)
Pure Vanilla Extract (1/2 Tbsp)
on medium speed until well blended.
Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients, and add the
Rhubarb (1/2 cup)
. Slowly stir everything together just until no more flour pockets remain. Do not overmix!
Spoon the batter evenly into the individual wells of your prepared baking pan. Add about 1 tsp of
Rhubarb Jam (1/2 cup)
into the center of each, and swirl gently with a sharp knife, back and forth a few times in each.
Bake depending on the size of your pans, usually about 14-18 minutes, or until the top is golden and springs back when lightly touched in the middle. A toothpick inserted in the center of an individual cake will come out clean when the Rhubarb Banana Bread Bites are done. Test in an area where there is no fruit filling for best results.
Remove from the oven and allow to cool for 10 minutes before removing from the pan to cool completely on a wire rack.