Rhubarb upside-down cake
Sunday, June 13th, 2010
Let me say a few words about Martha Stewart.
Yes, she broke the law, yes, she is creepily perfect, and yes, she is icy, brusque, and makes her tv show guests hilariously uncomfortable. But she has never steered me wrong in the kitchen. And for that, I love her.
Late spring and early summer is rhubarb season in these parts, and I have a thing for going on seasonal food binges. I recently bought out the half the rhubarb section of Safeway and turned those sour red stalks into delicious baked goods.
My friend Tracy pointed me to this recipe, and as soon as I saw how much butter was in the cake, I knew it would be a winner. (Too much butter to fail? Kind of like too big to fail? Er, anyway…) The kicker is the addition of the crumb “topping”, which really ends up being at the bottom of the cake. This basically boils down to little butter and sugar blobs being absorbed into a sour cream cake batter. Excessive? Maybe a little. A good thing? Without a doubt.
