Rhubarb Upside-Down Cake



I saw this recipe and knew I had to make it. I’m so glad I did. I am not a big dessert eater, but I love making desserts. I love making beautiful delicious desserts, and this, I think, is both.

I followed the recipe in the link pretty closely, but changed a few things.

First, I didn’t use any of the spices she calls for, they seemed to Christmas-y. I doubled the lemon zest and used only vanilla. I served this with whipped cream and after having that I think I will add fresh mint to the whipped cream next time.

Second, I didn’t cook the rhubarb in the pan before adding the batter. I melted the butter and sugar and added raw rhubarb and topped it with the batter. I think cooking the rhubarb first would make it too mushy. Also, several reviewer of the original recipe said the rhubarb was mushy and turned a gray/green color. I am happy with the color and texture I got by not cooking mine first, so I would do that again. I also spread the batter with an off-set spatula. She mentioned that she had trouble spreading the batter and the rhubarb was getting shoved around. I didn’t have any trouble.

Third, because we are high altitude I upped the oven temperature from what is called for in the original recipe to 375F and I cooked it about 15 minutes longer than the original called for.

Fun, delicious, easy, seasonal. This is a keeper.





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