Rhubarb is here! I love all things tart and sour. Sour Patch Kids, sour ales, kumquats, sour cherries, and rhubarb. Too bad the season for the latter two items are so short because I feel pressured into buying and consuming in bulk, and consequently end up with more belly aches than I'd like to admit. Oh well, totally worth it.
I used the same delicious buttermilk upside down cake recipe from a few posts ago to showcase the rhubarb on. The real challenge is using the rhubarb in a new visually appealing way. There are only so many patterns/baking vessel shape combinations you can use for an upside down cake, and I think this one turned out really nicely. Rectangles inside a rectangle=aesthetically pleasing. Also since they're mini, they're extra cute. The only minor disappointment was that the rhubarb I got didn't have any green in them and I think the tricolor would have made these that much prettier. This is a tender and fluffy, sweet and sour, awesome cake, and I swear I won't be eating all of the left over pieces of rhubarb currently macerating in a bowl of sugar...
Upside Down Rhubarb Cake
Buttermilk Cake Recipe
Assembly
Grease and parchment four 6"x3 1/2" loaf pans. Cut rhubarb into 2 1/2" logs. Place pieces in a bowl and cover liberally coat with sugar. Allow to sit for at least half an hour, tossing the mixture every now and then. Line pieces at bottom of prepared pans and cover with cake batter.
2 comments:
That cake is so beautiful! Admittedly, I don't think I've never baked with rhubarb, but this recipe definitely makes me want give it a try!
Caren, I just made this cake and it was amazing! My husband and I can't stop eating it. Thanks!
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