Remarkable Rhubarb Bites

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or small baking cups to prepare for individual portions.

In a large mixing bowl, cream together the shortening and sugar until light and fluffy, then beat in the egg and vanilla until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon, then gradually stir the dry ingredients into the creamed mixture until just incorporated.

Fold the freshly chopped rhubarb and brown sugar into the batter, distributing the rhubarb pieces evenly throughout the mixture.

Spoon the batter into the prepared muffin tin or baking cups, filling each cavity approximately two-thirds full to allow room for rising.

Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a bite comes out clean.

Remove the bites from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Once fully cooled, dust the tops generously with confectioners' sugar before serving.