TWD: Fresh Rhubarb Upside Down Cake

When I made Sunday dinner for Tom and his parents, I completely overlooked taking any photos of the meal. Beeping timers and a barking dog kind of got in the way, along with the last touches of the meal. Our dinner and dessert was beautiful, if I do say so myself, but you’ll have to

But here’s what we enjoyed:

-Savory brioche pockets – the next TWD recipe! Stay tuned!

-Green salad, with a springtime herb vinaigrette

-Fruit salad (no bananas–you’re welcome, Tom)

And finally, fresh rhubarb upside down cake, from Baking with Julia, with a small scoop of the vanilla ice cream I made last week specifically to accompany our fresh picked strawberries. 

Find the recipe here. 

Instead of purchasing four baby cake pans, I split the thick butter cake batter and the caramel-pecan-bourbon-rhubarb topping between two pans: a regular 8-inch pan, and a 7-inch (I think?) cast-iron skillet. Both cooked evenly and beautifully, but also took longer in the oven than what the recipe indicated for the little cakes. After turning them over onto two plates, I let the cakes cool slightly as we ate dinner.

Tom played fetch with the annoying pup (who has been eating EVERYTHING she can off the counters lately, more to come on that) as we cleaned up. Then time for slices of the cake — moist but dense, and not overwhelmingly sweet. I believe I’d make the recipe again, varying the topping seasonally.

A lovely Sunday meal, indeed. Even if there’s no photographic proof.