This week’s Tuesdays with Dorie recipe is for Rhubarb Upside Down Cakes. The TWD bakers wanted to be able to use in season rhubarb (well, it’s in season lots of places at least) so this recipe was selected. I recently made a pineapple upside down cake in a donut pan, so I was excited to try this baby cake recipe. The recipe calls for 4-inch round pans, which I didn’t have. I halved the recipe and used three 4” x 6” oval pans. It seemed to work just fine.
For such a little cake, these have quite a few steps. Make the caramel, layer on the rhubarb, make the butter cake. But I have to say, I really enjoyed making these little cakes! I wanted the rhubarb to look nice, so I took the time to lay the rhubarb in a decorative pattern. Each cake was a little different, and I thought they just looked grand! The patterns were still easy to see when the cakes were baked and inverted out of the pan. What cute little cakes.
The original recipe says that you could use any type of fruit, some of the ones mentioned I would never think of using. I like rhubarb and it’s grown locally around here, so I’m always happy to try a new rhubarb recipe. Don’t forget to check out how the other bakers did with this week’s recipe on the Tuesdays with Dorie site. Since I am traveling right now, I posted this really early, and when I wrote this post, the host of this week’s recipe had not yet been named. Look for that on the Tuesdays with Dorie site !
Recipe from Baking with Julia by Dorie Greenspan, pages 244-246