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.