Does everyone get as excited as I do about the first rhubarb of the season? Apples are mealy shadows of their fall glory at this time of year and the appearance of rhubarb – stewed, roasted, or baked in pies or crisps – is a delicious relief. The season seems to last a little here, so there are weeks of it to look forward to, leading right into berry season.
These cakes have earned a place on that list – they’ll be making an appearance every year and may even show up at my parents’ annual Christmas dinner with their friends, as I chopped up a bunch of rhubarb to put in the freezer for them.
The rhubarb we used was from the garden of friends of my parents and it was the lushest looking rhubarb I’ve ever seen. The caramel for this cake, with its rich Canadian whiskey base (no bourbon to be had at my parents’ place), had just the right sweetness to balance the tartness of the rhubarb. It also soaked nicely into the butter cake, which was tender and substantial at the same time. We substituted Greek yogurt for the crème fraîche and it worked very well.
We made these in 4″ aluminum tins, as we couldn’t find the right size of cake molds, and the cakes unmolded nicely. I’d like a little more surface area for the caramel and rhubarb, so I think I’ll be investing in straight-sided 4″ cake molds when I find them.
I’d like to make these again before rhubarb season is over, perhaps in a gluten-free version, but I’ll also be roasting it and making a pie or crisp or two. I also think I’ll play around with this recipe a little. Pears would go nicely with the caramel and cake, for a start. I’m looking forward to seeing what variations the other bakers in the group come up with this round.
This week’s host is: Erin. You can find everyone’s links here: Fresh Rhubarb Upside Down Baby Cakes
The Family That Bakes Together... 
All of your ideas sound good to me.
Rhubarb season has always been one of my favorite – I remember being young and my parents stewing a “ginormous” pot of it on the stove (with sugar and lemon) and we would eat it still warm over ice cream. Yum!
My mom stewed rhubarb every year, along with making strawberry-rhubarb crisps and pies. It’s a family favourite for us.
These are some delicious looking little cakes!
Maybe I should have invested in 4 inch cake pans – I just halved the recipe and put it in a 7 inch pan.
I enjoyed the small size, too. They certainly didn’t last long!
Nice looking cakes – I went with the large version. I too wish I had more of the caramel topping. Next time, and there will be! I’ll double up on the caramel.
Yes, more caramel and a double layer of rhubarb, I think.
Gorgeous!!! Your rhubarb was actually red!!
It’s the variety – my Dad is going to ask his friends what kind they have, because they want to put in a rhubarb patch at their new place. It’s some of the best rhubarb I’ve ever had.
such a vibrant pink–lovely! i’m so looking forward to more rhubarb treats before the season’s thru.
Thanks! The rhubarb in my garden looks about ready, so I may be making this again very soon.
oh baby! your rhubarb looks so gorgeous — mine grayed out in the oven. Still tasty tho. Ever since the Hungarian shortbread recipe last year I’ve been eagerly anticipating another rhubarb season!
Oh, the Hungarian shortbread! That was a keeper, too. We lucked out getting this gorgeous rhubarb – I suspect it’s some variety of Canada red or Mcdonald red. (I was sleuthing online.)
Looks great with the rhubarb! The colour stayed so nice. I couldn’t get any rhubarb but hope it is ready this weekend so I can try again.
Thanks – do try this with rhubarb. The tartness goes so well with the caramel and the cake.
How did you get your rhubarb to turn red??? Mine looked more like cooked ground beef–but it was delicious. I’ll make these little cakes often, but I think I need some pans. I’m impressed you made your own pans!
Beautiful photo.
It was the variety my parents’ friends grow. It was bright red through and through and kept its colour almost completely after baking. I wish I had some in my garden.
Lovelly!!! Your baby cakes look perfect and so tempting!!!
Thanks so much!
Mmm, roasted rhubarb pie – I am so there. Your rhubarb upside down cake looks very tasty too.
I never seem to get enough rhubarb to try all the things I want to – though, I feel that way about all the spring and summer fruits. (For the purposes of this conversation, I’m deeming rhubarb a fruit.) 🙂
Your rhubarb looks great! It is so hard to find around here. I did use the 4 inch pans and they worked very well.
I think Vancouver’s got the perfect climate for rhubarb, with our not-too-hot and often rainy springs.
You must’ve had great rhubarb. It looks really red on the cake. I’m sure it was delicious. I couldn’t find 4″ cake pans around here. I’m sure they’re available somewhere on the internet, but I don’t think I’m going to buy them. I have 6″, 8″, 9″ and 12″ cake pans. I just don’t have room for another set.
Yes, the rhubarb was fantastic. I should have taken a photo of the stalks – they were quite big without being bitter and red through and through.
The idea of using yogurt is a very good one. I wish I had found rhubarb. No luck. And you not only made little cakes, but the color is so vibrant Teresa!
The yogurt worked perfectly and I loved the rhubarb my parents’ friends gave us.
Like you, we love rhubarb, but were unable to find it in our local stores. The cake is delicious though, no matter what fruit you use. We chose pears, poached in white wine, and loved the results. Great job, we think this recipe has become a favorite for a lot of us doristas.
Your version is gorgeous (as usual). I think this cake was a hit with almost everyone. It’s so nice when that happens.
I totally get that excited about rhubarb! And so cute 🙂
It really should have a festival. The small cakes worked out, didn’t they?
I like the substitution of Greek yogurt for the creme fraiche. I agree this would be good to try with pears….maybe cranberries in the winter. Your cakes look delicious.
Yes, I like to use what I have on hand, when I can. I feel as though Greek yogurt can substitute for almost any other dairy – it’s amazing.
I am also questioning why my rhubarb didn’t stay lovely & red, as yours did. Lovely results, indeed!
It was the variety – my Dad’s trying to find out what it is so that he can plant it at their new home.
I am so jealous of your gorgeous pink rhubarb! I can’t wait for ours to be ready. Your cake is just lovely.
I definitely want access to some more of that variety, for sure. I think the rhubarb in my garden will be ready this weekend, but it’s the more common pink and green variety.
Your cake looks great! So pink and pretty. My rhubarb was definitely not as pretty as yours.
I agree pears sound like a fantastic sub! Can’t wait to try it.
Wow- your cake looks bright and fabulous. Good idea about freezing chopped rhubarb; I too cherish the appearance of rhubarb every spring.
Pingback: Seasonal Produce Anxiety | One Wet Foot
Pingback: A Very Early Spring | One Wet Foot
Pingback: Safely Spring | One Wet Foot