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rhubarb upside-down spice cake

I realize that spring is supposed to be all flowers and pastels, lightness and lemon zest, but all of these cool, rainy days in the last month make me crave winter spices, no matter how many tomatoes and herbs I have planted this week (so many, eee) in hopes, despite all historical evidence, that this is the year I excel at container gardening. And so when a teacher at my son’s school brought me a bag of the most gorgeous, deeply red rhubarb (I really am this lucky), I knew immediately that this cake would have buttery, lightly caramelized stripe-y rhubarb topping draped over it. If you’re ever asking yourself if it’s been too long since you had an upside-down cake, the answer is always yes.

trim to fit

I have learned over the last couple years that there are people — smart, interesting people that I love very much — who do not care for rhubarb. They are not charmed by its perfect coloration (ranging from shimmery garnet through millennial pink, and straight through to mossy green), its tart flavor (that sings against vanilla and lemon and anchors the sometimes cotton candy-sweetness of strawberries so you can better taste them), or by the fact that unlike anything else in my real life (hair, clothes, apartment), it’s incapable of looking bad. They do not see rhubarb as a sign that we’re near done with last winter’s vegetables and that berry season is nigh. They find it jammy or stringy or too wet or depressingly gray once cooked.

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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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According to my calendar, on December 19th I ostensibly signed special ordered books at The Strand and then took my two year-old to a holiday party, but I know the truth, which is that I was actually reading this hilarious piece on Bon Appetit from Alex Delany in which he complains that winter cocktails are usually too unsubtly wintery, that he doesn’t need “seven sticks of cinnamon, half a holly tree or a metric ton of cloves, mulling spices or liquor that tastes like cookies” to entice him to drink booze in the winter, and texting my husband that we should make boulevardiers that night after the kids went to sleep.

what you'll need, plus ice

Boulevardier, according to Google, means “a wealthy, fashionable socialite,” (aka “what is the opposite of Deb?”) but from that day on, it will be forever be the official drink of the winter of 2017-2018 (this is the official cookie, by the way) because we’ve found it downright habit-forming.

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