Rhubarb Upside-Down Cake
I’m obsessed with rhubarb. Every spring, in the short eight- to ten-week window of the season, I load up on stalks of rhubarb at the market. There's something I love about those reddish pink stalks, and their refreshingly tart flavour.
![Rhubarb Upside-Down Cake](http://farm9.staticflickr.com/8120/8648888321_b67fc97f1b.jpg)
I often like to roast the rhubarb with a bit of sugar and lemon juice to make a quick and easy compote, and serve it with my morning yogurt and granola. But when I came across this recipe from Saveur Magazine for a Rhubarb Upside-Down Cake, I couldn't resist with the fabulous local rhubarb at my disposal.
![Rhubarb Upside-Down Cake](http://farm9.staticflickr.com/8255/8649990612_c4d080b817.jpg)
This cake is prepared à la tarte tatin method, in which the rhubarb is caramelized in a cast-iron pan before the batter is added and baked in the oven. At first, I was worried the cake wouldn’t turn out, as the batter was super thick and hard to spread around the pan. What I ended up with was a pretty sloppy looking cake with syrup seemingly running everywhere before it went into the oven. But I decided to let it do its thing, walked away for half an hour, and when I came back, the cake baked beautifully!
The crumb of the cake is rather dense, almost like a shortcake, with the sweet hint of vanilla. The caramelized rhubarb on top is melt-in-your-mouth tender, and the tartness counterbalances with the sweetness of the cake perfectly.
![Rhubarb Upside-Down Cake](http://farm9.staticflickr.com/8531/8649988348_d99a1fb29a.jpg)
This cake is best served warm, with some vanilla ice cream or whipped cream. Any leftover cake should be kept at room temperature to keep it soft and moist; refrigerating it will harden and dry it out. (And it's the best excuse to have cake for breakfast!)
Get the recipe for Rhubarb Upside-Down Cake from Saveur Magazine here.
1 comments:
Mmmmm cake looks delicious and tempting.
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