Tuesdays with Dorie BWJ: Fresh Rhubarb Upside-Down CakeMay 7, 2013 at 4:04 pm | Posted in BWJ, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 16 Comments
Tags: baking, cake, fruit
Ummm…hello? It’s been radio silent here on this blog for almost a month. How embarrassing, but I just haven’t been baking much lately. We went to the beach (and didn’t want to come back). Then when we did come back, I was given what I can only assume was a punishment schedule at work for having taken (unpaid!) vacation time. But, now I’m back in the game, and with rhubarb no less!
I tried really hard to find local rhubarb to make Johanne Killeen’s Fresh Rhubarb Upside-Down Cake. I feel like it should be around these parts by now, but after striking out at three different farmers’ markets, I stopped wasting my time (and MetroCard swipes) and just got a few stalks from the grocery.
This recipe is intended to make several little baby cakes, but I just baked it off as one big mama in a cast iron skillet. It wasn’t super goopy so it wasn’t too scary to flip out of the skillet. Dark brown sugar gives this upside-down topping real character, and crème fraiche makes the cake batter extra tender. I threw a splash of vanilla into the batter, too, which maybe wasn’t totally necessary since it wasn’t called for in the recipe…and since I had vanilla ice cream with it anyway…but whatevs.
I can see this also being a tasty base recipe for stone fruit or even mango upside-down cake. For the recipe, see Baking with Julia by Dorie Greenspan or read Erin’s When in Doubt…Leave it at 350. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!