Tuesday, May 7, 2013

Tuesdays With Dorie: Fresh Rhubarb Upside Down Baby Cakes

This week's Tuesdays With Dorie recipe is Fresh Rhubarb Upside Down Baby Cakes. Essentially, this is an upside-down cake made with rhubarb, done in individualized portions.

I have worked pretty diligently to adhere to the recipes as printed in the book for this project. Here, I just didn't do it. I couldn't find any fresh rhubarb (weird, I know, because it should be in season). Also, frankly, I wasn't in the mood to mess around with making eight individual-size cakes.

Instead, I used raspberries and blueberries that I had in the fridge, plus an open bag of sliced almonds, for the topping. I used a deep 9-in. cake pan for the cake. It took a little longer to bake than I'd have needed if I'd used the 12-in. pan that the book recommends as an alternative. (No insane ingredient this week, but I would like to say that the 12-in. cake pan is a little bit on the nutty side.)

All in all, this project was a pleasant reminder of the delight of an upside-down cake. I loved the topping I used, and the cake in this case is definitely not an afterthought.

For the recipe, visit this week's host, Erin, at her blog!


Cindy said...

Love your combination of berries. It was a yummy cake!

Have Apron....Will Bake said...

That would be a good combination. Your cake looks great. I really enjoyed making this and look forward to trying again with (hopefully) rhubarb. It wasn`t available here yet either.

gfcelebration said...

The combination of berries and almonds sounds delicious. Love your cake.

Cathleen said...

Good call on the ten-inch pan. I used a twelve-inch - too big in my opinion.
Your berry version sounds and looks delicious!