Well… it seems I was too optimistic to think I can post a new post this week. So, once again, I’m re-blogging an older post from 2 years ago.
I use this recipe year-round, with different types of fruits, but this version with rhubarb is still my favorite. As rhubarb season is right now, I’m sure the recipe will come handy.
See you next week (hopefully) with a new recipe.
Upside-down cakes got a bad reputation it the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificiality red colored maraschino cherries”…
Yet, upside-down cakes are wonderful when made properly; the sugar and butter at the bottom caramelize lightly, blending nicely with the fruit and with the cake batter on top. Add to this the fact that the cake is very easy to make, and you can’t help but wonder why on earth anyone would consider ruining this nice cake with all those horrid ingredients. So, here’s a chance to redeem the cakes’ bad reputation.
As I found beautiful rhubarb at the store, I’ve decided to use it for the fruit layer – and it turned out to be a great match. The color pops up and the tangy flavor is…
View original post 500 more words