Rhubarb Upside Down

So I finally completed the Baking Beauties challenge from Baking with Julia - The Upside-down Cake. I decided to make Baby Rhubarb Upside-down Cakes... a perfect treat to bring to my parent's for lunch.

I have hordes of fresh rhubarb growing in my backyard, so I need to use it any chance I get. I never realized how quickly rhubarb grows. I guess I always assumed you harvest it once, and it's gone. Not so. I have given away bundles and bundles of the stuff and more just keeps cropping up. Don't get me wrong, I am not complaining - I love the stuff. It just seems never-ending. Anyways, having fresh rhubarb for this recipe was wonderful.

I don't have proper "baby cake" tins, so I used my muffin tin instead. I guess I had a bit too much batter, and the cake part overflowed a wee bit. Thankfully it didn't spill onto the bottom of the oven, resulting in a stinky, smokey kitchen.



The recipe states to turn out the cakes as soon as they come out of the oven because the caramel cause them to get stuck. However, I think I should have waited a minute or two as I found part of the rhubarb topping stayed behind with part of the cake.

I served the little cakes with some whipped cream and, of course, coffee. They were a hit! A delicious buttery cake that's not too sweet - balanced out by the tart rhubarb. A perfect summer treat!