Hello there! Remember me? The person who used to actually blog regularly and post weekly new recipes? It’s been a strange few weeks but I’m happy to report I’m inspired and excited and have lots of wonderful recipes to share.
Also, 3 weeks ago our house was broken into and my camera, among other things, was stolen. Everything is ok now, we have a security system in place that I feel really good about, and I have finally replaced my camera, but it’s been a weird few weeks.
All that aside- spring is almost here in Chicago, (well after the snow we’re supposed to get today,) and that means rhubarb season is upon us!
If you’ve been following this blog for awhile you know how much I love rhubarb.
Enter this cake, which is my new favorite thing ever.
It’s an upside down cake, so you layer your pan with sliced rhubarb (macerated with vanilla bean and sugar,) layer it with a thick and creamy batter, and top it with a shortbread-like crumble.
When you invert the cake, the crumble becomes into a crust of sorts, giving each bite lots of layers and dimension, buttery crumble on the bottom, melt-in-your-mouth cake, and then tart and juciy rhubarb on top. It’s really so wonderful.
This springy cake would be perfect for a Mother’s Day brunch, or for a not too-sweet afternoon snack with tea.
One note on the pans: I used a 9 inch Springform pan that I lined (on the outside,) with foil. I placed it on a cookie sheet to bake, and still some juices from the rhubarb bubbled up over the top and onto the pan.
A regular round cake pan wont do, you want something with higher edges if possible. Next time I plan to try my bundt cake pan, a 9×9 square baking dish, or my 10 inch round tube pan. *I recommend a 9-inch spring form lined on the inside with foil, a bundt pan, or a 9 inch cake pan with extra high sides!
For the Topping
For the Cake
For the topping:
For the cake:
Recipe barely adapted from Martha Stewart
*I recommend a 9-inch spring form lined on the inside with foil, a bundt pan, or a 9 inch cake pan with extra high sides!