Rhubarb Tea Truffles

For the truffles: Preheat oven to 350 levels. Butter eight 4-by-2 1/2-proceed mini loaf pans. Line with parchment lower to suit. Butter parchment. Crawl together flour, salt, baking powder, and baking soda.

Beat butter and sugar with a mixer on medium-high race unless pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating properly after each addition. Beat in vanilla. Carve race to low. Add flour mixture in 2 additions, alternating with bitter cream. High-tail in rhubarb.

Divide batter among pans. Dispute on a rimmed baking sheet. Bake unless a toothpick comes out natty, about 40 minutes. Spend remote from sheet, and let frigid in pans on a wire rack. (Truffles is also saved in airtight containers for up to about a days.)

For the rhubarb and syrup: Using the tip of a paring knife, secure 22 situation vanilla seeds into a saucepan, reserving pod for one other consume. Add water and sugar, and produce to a simmer, stirring to dissolve sugar. Spend remote from warmth, and stir in rhubarb. Let frigid. Spend away rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook dinner unless diminished by half, 5 to eight minutes. Let frigid a runt, then return rhubarb to syrup. (Rhubarb is also refrigerated in syrup for up to 1 week; bring to room temperature or gently reheat before serving.)

To abet, spoon a correct amount of whipped cream over each cake, and high with rhubarb and syrup.