It has been a very long time since I've participated in any Taste of Home Tuesday recipe reviews. I tried out a new upside-down cake recipe yesterday, and figured it was time to give another one a shout out again. If you enjoy rhubarb, you will LOVE this! I've had this recipe flagged for quite some time....ever since I received the Taste of Home Cookies, Cakes and Pies cookbook last fall. So, when yesterday looked to be a perfect rainy baking day, and I had just enough rhubarb poking out of the ground, it was the perfect time to give this one a go.
|Taste of Home's Rhubarb Berry Upside-Down Cake
I didn't have any blueberries on hand, but I had some beautiful strawberries that I subbed instead. I feel like that's one of the beauties of an upside-down cake. In my experience, they're super forgiving and are a great way to experiment. Since I used strawberries in this recipe already, I omitted the tablespoon of strawberry jam that was called for in the batter. Other than that, I made the recipe exactly as written. The cake was super moist, and just the right texture. It wasn't super dense, but it was still nice and firm. Strawberry and rhubarb are a match made in heaven, right?!....so obviously the top was delish! The best part is that this can be on the table in under an hour....because serving it warm with ice-cream would be a great dessert. It only required 40 minutes of baking time for me, and although the recipe says that prep takes 30 mins, I think that's quite a stretch. It was more like 5 to 10, depending on the speediness of your chopping :)
Note that I also created some fun little trifles out of the leftovers of this cake. Simply slice into super small cubes and layer them in clear bowls or sundae cups. Add layers of whipped cream between the cake cubes and voila....a new twist on this cake. Enjoy!
|Rhubarb Berry Trifle. Alternate layers of the cake with some whipped cream for another delicious treat
Please click here for the original recipe. I have copied it below, with my very slight adaptations noted in blue italics
Rhubarb Berry Upside-Down Cake
2 tablespoons butter
1-3/4 cups chopped fresh rhubarb
1/2 cup fresh blueberries (I used strawberries instead)
2 tablespoons dried cranberries
2 tablespoons brown sugar