Saturday, July 5, 2008

Rhubarb Upside Down Cake

I've cooked more in the past two days than in the last month, but both things I cooked were simple. First up was Mark Bittman's pasta, pesto and shrimp that was in the New York Times on Wednesday. It was beyond easy, and quite delicious.

For a picnic today, I made a rhubarb upside down cake. My family grew up eating rhubarb in numerous ways, including in pies, stewed with strawberries, and in fools. I cheated a lot with this cake and made it with a mix, but it turned out really well.

First, I caramelized sugar and butter, and spread it in the bottom of a well-greased cake pan. Greasing the pan is critical, because the sugar will stick like glue when it cools. I added a layer of frozen rhubarb I had gotten at the Farmers' Market earlier this spring. I made a cake from a Trader Joe's vanilla cake mix and poured it over the sugar and rhubarb. Baked for 45 minutes. Waited for five more and then turned it out onto a plate. The bits that stayed in the pan were still viscous enough to spread on the patches. I hope that my siblings like it!

6 comments:

strawberriesinparis said...

that looks incredibly gooey and delicious!

Pigtown-Design said...

My sister said it was too sweet and that I should have added more rhubarb.

BMoreSweet said...

I LOVE rhubarb, and make a strawberry-rhubarb upside down cake that looks a lot like yours. Why are people so afraid of rhubarb, anyway? Yours looks divine.

John said...

It looks great. I've been cooking more lately as well. In just the last two weeks I've made basil and cilantro pestos, cilantro pesto mashed potatoes, basil pesto pasta salad - all that pesto! - a white pizza with roasted red peppers, iced green tea, egg and mozzarella crepes, and just tonight I tried my hand at creme brulee.

I didn't make this marshmallow-y strange thing, but I know you are going to flip out when you see it.

Anonymous said...

It was yummy. My husband even liked and he says he hates rhubarb!

Meghan said...

Yum Yum Yum!