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:
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.
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. :)
Very "rustic"! Even those that turned out fine looked rustic. Can't wait to try the rhubarb version.
It just looks so tasty! Bet it was?
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