Irresponsibly Yours with Rhubarb Upside-Down Cake
Most days I eat responsibly. I set a good example for the babies such as avoiding snacks before a meal, finish all my dinner before dessert, and generally conducting myself in a grown-up manner.
Then there are days where I pull an upside-down rhubarb cake out of the oven, attempt to photograph it while it is still warm, sneak a few bites here and there, and finally wind up eating it entirely– and just before dinner, too. Strangely, I’m not hungry for spaghetti and meatballs after that. At all.
Fortunately the boys are still young enough that I can get away with such shenanigans, but in a few years, I’m going to have some explaining to do if I attempt to eat only cake for supper.
Maybe we’ll skip the meatballs and everyone can have cake. I think I like that idea.
I’d like to see anyone try to resist this dessert.
I probably haven’t made this cake in ten years, but a recent discovery of the recipe in an old handwritten cookbook of my mothers brought back some good memories and I knew I had to make it again.
Fortunately I did because it was even better than I remembered. I love, love, the combination of the tart, compote-like rhubarb top with the ever-so-light butter cake base. It’s a perfect spring dessert, uncomplicated, and easy enough for everyday enjoyment.
Just you try and save it for dessert.
Rhubarb Upside-Down Cake
Makes a 9-inch round cake. Serves 6-8. I also divided the batter and made two smaller 6 inch cakes. This is nice if you want to give one away.
Be sure to read through the recipe and have all the ingredients assembled before you start.
For the Rhubarb bottom:
3 1/2 cups rhubarb, washed, dried and chopped in 1/2 inch slices
1/2 cup sugar
1/4 cup flour
2 teaspoons orange rind
1 tablespoon butter
Preheat oven to 350F. Line a round 9 inch round cake pan with parchment paper and butter pan thoroughly. Mix together first four ingredients and pour into pan. Dot with butter and place in a preheated oven. Cook only as long as it takes you to put the cake batter below together.
For the Cake:
In the bowl of a mixer combine
1 cup cake flour, sifted
1 1/4 teaspoons baking powder
1/2 teaspoons salt
2/3 cups sugar
1/4 cup soft unsalted butter
1/2 cup milk
1/2 teaspoon vanilla
With the paddle attachment, beat ingredients for two minutes, scraping down sides as necessary.
Then add:
1 egg
Beat for another minute.
Pour batter over rhubarb and return everything to oven.
Bake 30 minutes or until a toothpick inserted into the cake comes out clean.
Remove from oven and allow to cool for a few minutes. Place a plate or cake platter on top of the pan and re-invert cake onto the platter. Remove tin and peel off parchment. Allow to cool.
Serve with whipped cream.
Looks fantastic! I am in love with rhubarb. I just can't get enough!
I think showing your kids that it is okay to let your hair down or eat a slice of cake.
Oh, I have to make this. I love rhubarb. I also love your little pink stand!
Yum yum yum! This is now on my list of things to do with the 20 million stalks of rhubarb that I have.
The cake looks lovely. I'm all for ruining my kids' dinner once in a while. We are planning to do it today with ice cream. 🙂
Such a sweet and pretty blog. I bet this would be great with a little whipped cream! Forget about the indulgence, the boys will end up doing things you'll never know about, maybe already have! This is a definite addition to my rhubarb recipe collection. Thanks.
BTW – my rhubarb plant is now big- time flowering – any advice? Is it still good to eat?
And this is why I can't have kids, I'm too irresponsible! But this cake looks so lovely.
This looks DIVINE! Heavenly even.
Did you seriously eat the entire cake, or just one piece? I have a similar problem as you when I make my rhubarb cake recipe. It's not an upside-down cake, but all the rhubarb and cinnamony brown sugar sinks to the bottom, creating a fabulous goo that causes me to lose all self control.
Hi I stopped by your blog and read a few stories (wedding cake) 10 years in Montreal. Enjoying it and I shall return for more.
Beautiful! And so easy, I am impressed. I have been really enjoying the rhubarb lately too. I was thinking muffins are next… but muffins aren't that far away from cake right?
My mom has a major sweet tooth, and though she would try to set a good example, we would always catch her sneaking ice cream for breakfast or dessert before dinner. By the time we were teenagers, she had totally given up on even trying to act like it bothered her. It's shocking that we aren't all the size of houses! I have yet to make anything with rhubarb this year, and will have to put this cake on my list. Maybe one night when the hubby is out I'll have it for dinner myself. 🙂
Mmmm. I was walking the dogs last night and debated stealing some rhubarb from a house along the way. Maybe tonight!
Another fabulous recipe I can't wait to try. My rhubarb is really growing this year, so I think I'll have enough to make it.
Have cake for dinner one night. Your boys will remember that night far longer than any of the other delicious meals you prepare.
What a gorgeous & delicious looking cake!
Oh I love rhubarb but sadly I refuse to buy it in the store so I have not had any this season. When I grew up we always had it in our yard so paying $5.99 lb. at the store is not something I'm willing to do. Although if I do manage to get my hands on some fresh rhubarb I would totally make this cake!!!
Rhubarb is SO PRETTY no matter how you make it. And I adore that pink cake stand.
I also cheat and eat …. not what C. is eating. But he's becoming a toddler fast, and I know those days are numbered!
Looks scrumptious. Rhubarb is very difficult to find down here (TX) but enjoyed it while living up north. I love your cake stand!
Who could resist that lovely color! I must admit, I am also guilty of those types of shenanigans as well. I blame my own mom since she is the one that taught that it *sometimes* fine to have cake for breakfast and banana splits for dinner. Never on the same day of course though! 😉
I do the exact same thing! Haha.
Gorgeous cake!
I never know what to do with rhubarb. You've inspired me.
Here in the Southwest, rhubarb is one thing which is in short supply – unlike it was growing up in Northern Canada. However, I have been eyeing a luscious patch in someone's garden down the road. Maybe I'll have to stop sometime and see if they want to share, as I would love to make this cake!
Every now and then, it's okay to be bad, especially when faced with a cake that's so good!
This recipe looks delicious and the photos too!
That looks like a PERFECT cake – I love anything rhubarb!!! Must try this!
It looks sssooo good!
The cake is so pretty and pink: I love your cake stand! I can totally understand having purely this for dinner 🙂
I keep telling myself that I need to change my habits for when Abbi gets older. But I could see why you couldn't resist with this cake!
Oh yes, the juices from the rhubarb must flow into that batter like there's no tomorrow! Lovely cake and I LOVE your cake stand!
YUM. Another to add to my rhubarb to-make list! Sadly mine is still spindly and pencil-thin. I don't get it!
This is looks delicious! So glad we've "connected", I love your blog! I am a rhubarb addict, in fact, just yesterday I made my brown sugar rhubarb cake. So good!
I never tried rhubard! I think here where I am, there's no rhubard! But your cake looks amazing, so I can imagine it's delicious!
I have some rhubarb in my garden just waiting for something like this. Looks great!