I had enough rhubarb to make two cakes. You clean and slice the rhubarb into 3/4-inch pieces, toss them with sugar, and then spread the rhubarb into the bottom of a 9-inch by 3-inch cake pan lined with parchment paper. For each cake, you toss one and a quarter pounds of sliced rhubarb with 3/4 cup of sugar; there was so much sugar that it looked like the rhubarb was coated with snow. Then you make a cake batter from butter, dark brown sugar, vanilla, milk, flour, baking powder, salt, spices (cinnamon, ginger, and cloves), sugar, and egg whites. You beat the egg whites separately with sugar to soft peaks and fold them into the batter at the end, so the batter was light and airy. You spread the batter on top of the rhubarb and bake.
Overall, I was very happy with this cake. While it was particularly tasty while warm, it was still quite good the next day. I have to think that the cake would be delicious with other fruits as well. This cake might not look like much, but there is definitely more going on here than meets the eye.
Recipe: "Ruhbarb Upside-Down Cake" from Four-Star Desserts, by Emily Luchetti.
- "A Softy for Tarts: Rhubarb-Streusel Tart," June 7, 2012.
- "How Can Upside Down Be So Right?: Plum Upside-Down Cake," October 3, 2011.