Tuesday, March 31, 2015

Alpha Bakers -- Rhubarb Upside Down Cake



I've always felt that calling something 'upside-down' cake was tempting fate a bit, and it turns out I was right. That's what parsley is for. Mush it up and call it trifle or pandowdy... Something like that. I blame another round of cold-medicine baking. The Rhubarb Upside Down Cake from The Baking Bible is a simple, rustic matter of buttery caramelized rhubarb baked under a blanket of soft butter cake. I was a bit careless in the unmolding, and probably should have selected a flatter plate. 

So it didn't look that good--stewed rhubarb never does. It was, however, delicious. Rustic was the name of the game, and so I left off the raspberry glaze and raspberry Italian meringue that could have gone with this cake. It was straight up and upside down and simple. Can't say it was pretty.

4 comments:

Vicki said...

Sounds delicious to me! So looking forward to giving it a try when rhubarb finally hits the market scene. I'm so glad you posted the warning on Facebook. Because of that I got down the biggest plate I have! Even then I felt like I needed another set of hands flipping it over.

faithy bakes said...

Sounds yummy! I must try rhubarb when I can get hold of them! I'm sorry that the cake fell apart when you flip over. Recently I made a chocolate cake and the same thing happened to me. My heart ached a little. Good thing it still taste as delicious. :)

Nicola said...

Very "rustic"! Even those that turned out fine looked rustic. Can't wait to try the rhubarb version.

Alpha Baker Joan said...

It just looks so tasty! Bet it was?