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!

4 comments:

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!