This delicious cake is absolutely perfect for someone who has never baked with rhubarb before. In other words, ME! Honestly, I've never baked or cooked with that weird, red, long, skinny, celery-shaped, strange-smelling vegetable before. I'm glad Tuesdays With Dorie gave me the nudge to do so!
The recipe is supposed to be baked in little "baby cake" pans, but I chose to bake the entire recipe in a 10 inch square pan.
As with other upside-down cakes, the recipe begins with making a simple caramel on the stove top. Since I don't drink or purchase alcohol, I exchanged the called-for bourbon with vanilla extract. I love, love, love vanilla, so it was just right.
The rhubarb (again, what an odd veggie it is) is washed, sliced, and arranged over the caramel in the baking pan.
The batter is soooooo lovely! I substituted sour cream for the creme fraiche (though if I'd worked ahead of time I could have made homemade), but that was the only other change I made. Buttery, creamy, smooth.....just a perfect batter. It's spread gently over the rhubarb and caramel. The cake is then ready for the oven!
With a swipe of a sharp knife around the edges of the pan, and a quick prayer, the cake is flipped onto a serving dish. I only had one or two sliced of rhubarb stick in the pan, but they were easy to place back on the cake.
The pink of the rhubarb, and the golden brown of the caramel and pecans were so beautiful! The kids and I enjoyed a slice BEFORE DINNER as snack. Go me! (yeah, typically I'm a eat-your-dinner-before-dessert kinda mom.) So delicious!
I will most definitely make this recipe again, likely with another fruit. Peaches, plums, apples, even pineapple would be scrumptious!
Today's TWD host is Erin of When in Doubt.....Leave it at 350. (Adorable name, Erin!) Please visit her blog for the recipe! Erin should have some great news any day now too.......! :)
Your cake looks gorgeous!!!ReplyDelete
Totally agree, this recipe is wonderful, definitely a keeper to make with different fruits, so any version will be delicious!!!
I look forward to trying it again soon, I think with peaches. :)Delete
Looks beautiful! I had two slices FOR my dinner - LOL. This is a wonderful recipe - one to keep for sure.ReplyDelete
Yum! My kinda dinner! ;)Delete
Agree that this was a good recipe - definitely a good base.ReplyDelete
I've never cooked with rhubarb either and this was a good introduction to it.
I think I'll try some more rhubarb recipes now that I'm not so weirded-out by it. ;)Delete
I think this is a perfect before dinner snack. Rhubarb is fun, I'm glad you enjoyed it. I have a yummy strawberry rhubarb crisp on my blog that's delicious also.ReplyDelete
This cake is perfect and so many options!
Ohhh, I'll check it out, Cindy! Thanks!Delete
Beautiful looking cake! The topping and the cake itself looks perfect. It is a good cake and I can't wait to make it again.ReplyDelete
A beautiful looking cake, Dawn. Like you, we definitely look forward to making this again in the future.ReplyDelete
Rhubarb is pretty wonderful - this cake was a perfect introduction for you, it seems.ReplyDelete
Indeed. I'll try more rhubarb recipes in the near future!Delete
I love that you ate this before dinner. I have a very fond memory of my mom serving us pie for dinner (I think my dad was out of town.). Beautiful cake!ReplyDelete
Thanks Jora! :)Delete