I did not grow up eating rhubarb. Only recently did I have rhubarb in strawberry jam. I even made the jam myself. I like the taste, but it is not something I would seek out, I think. This week’s recipe is Fresh Rhubarb Upside Down (Baby) Cakes from Baking with Julia. Erin of When in Doubt…Leave it at 350 is the host this time. And good thing she got the cake done in time because she is about to burst (pregnant-wise). Check out her blog to see how she did with the cake.
I decided to make this cake for Mother’s Day on Sunday. My thought is that I would freeze it until then. So, today’s blog will be without a taste test. You can check out the other Tuesday with Dorie bloggers to see how they liked the cake.
My market had rhubarb, so I grabbed 5 healthy stalks. I used a 10″ springform pan lined on the bottom with parchment paper and sprayed all inside with a baking spray. Then I covered the bottom and sides of the pan with aluminum foil just incase the pan leaked. This then went on to a baking sheet.
Next I prepared the caramel walnut sauce on the stovetop. The recipe calls for pecans, which I would have preferred, but I did not have any on hand. Once made, the sauce is poured into the pan and then slices of rhubarb are arranged on top.
The cake batter is made and spooned on top of the rhubarb slices. Then the cake goes into the oven for 35 minutes to bake. Out of the oven, it is immediately inverted onto a cooling rack. and the springform sides are loosened. It makes a lovely looking cake.
Right now, the cake is wrapped up in the freezer. I am looking forward to tasting it on Sunday. But just in case it is not a winner, I am also bringing my Overnight Coffee Cake to the brunch. Plus that has chocolate, which someone in my family considers a necessity in every dessert. I plan to post my thoughts on the rhubarb cake on Sunday.
Followup – The cake was a hit. It had a nice sweetness, a bit unexpected. Only thing negative is that a few of my guests, who also did not usually eat rhubarb, asked me why there was sausage on top of my cake. LOL!