Tuesday, May 7, 2013

Fresh Rhubarb Upside Down Baby Cakes - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 32nd Installment.  The recipe is Fresh Rhubarb Upside Down Baby Cakes.
Whipped cream mandatory, rather than optional :-)
Yummy!  This was one of the recipes I had made before, and written "Stupendous" in the book.  It was just as good the second time.  The directions for this recipe are very clear - plenty of detail to guide you, which is especially important when dealing with caramel, which I never quite feel I have mastered.
I had to use a combination of various small pans (since I don't have official "baby cake" pans).
Caramel and rhubarb in pans

I set them all on a jelly roll pan for ease in moving in and out of the oven.  Both the caramel and the batter were easy to mix up (actually had my ingredients at room temperature this time).  
Batter on top of rhubarb caramel

We don't quite have local rhubarb yet, so this was made from out-of-town rhubarb :-) 
The smaller pans cooked more quickly, and I took them out first. And best of all, most of the caramel and rhubarb released from the pan.  I just had to scoop a little of it out of the bottom of the pan and replace it on the cakes.  A success, and pretty low-stress over all!


  1. Love your variety of pans--you are to smart! I agree, this is one stupendous dessert!

  2. So many options, I like that! This is definitely a recipe I will try again too.

  3. Yes, whipped cream is mandatory!!! :o) Great looking cakes. Love the little red dishes.

  4. How cute are those red bakers!?! This was a delicious cake - on worthy of a repeat!

  5. Love the variety of baking pans you used, especially the cute red ones. We also loved this cake.

  6. It seems like the out-of-town rhubarb was a welcome visitor. I also really love the range of pans you used.