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.
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.