Dishes containing rhubarb abound this time of year. One online recipe took my eye and ended up taking my palate as well: Rhubarb Upside-Down Cake. I followed the suggestion to bake the cake in a cast iron skillet in the oven (I liked the down-to-earth feel of that) and tweaked the recipe (as I often do) to use some sour buttermilk that I had in the fridge...the result was a tender and flavorful cake with that signature tang of rhubarb. Yumm!
Ahhh. Yummy!
ReplyDeleteGina