Bourbon Rhubarb Upside Down Cake

Yup, you heard that right! Rhubarb upside down cake. Don’t worry I did a double take too. This cake is part of my Tuesdays with Dorie group and is not your average pineapple upside down cake. Orginally it was baked as smaller cakes but the end of the recipe has a suggestion to bake in a 12″ cake pan. I couldnt even begin to think how epic 12 inches of upside down goodness would be. I knew I had to try it out.

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Beautiful isn’t she? While I have heard of, and occasionally tasted rhubarb in a pie of some sort, I have never actually boughten or handled rhubarb. On my way through the produce department I located the rhubarb bin immediately by the bright beautiful red hue and placed it in my cart. I didn’t know it was so leafy! I just happened to glance at the actual label as I was checking out… SWISS CHARD!… Whoops! I told the cashier they had the swiss chard in the rhubarb bin and the bagger graciously left in search of my rhubarb replacement. Literally 10 minutes later I heard them overhead page the produce manager…Five minutes after that there was a whole team walking toward me : the bagger, two produce clerks, the customer service agent, and the produce manager. The produce manager greeted me …” I knew it had to be you!” (I have a reputation.) Normally it takes a team to find what I am looking for, then we have to have education time. “What is it?”, a clerk will ask. “How do you use it..”, another one. ” What does it taste like”.. and so on and so forth until everyone involved in the search knows all about the product. I’m afraid I didn’t have too much to tell them this time, but we talked about the basics. Tart flavor…etc. Then one of the produce clerks said, ” Well I’m glad I know the difference now, I’ve been putting that red leafy stuff in there forever” Which thusly launched us head long into a discussion on swiss chard, again never actually used it but we covered the basics. LOL. “I knew it had to be you!” Jeez!

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Anyways this cake is an absolute winner! I like it even more then the pineapple version. The caramel for the bottom is super easy and made with brown sugar. Oh, and it has bourbon. Yup!! After that you place the rhubarb down in an even layer. For the batter you just cream together butter and sugar. Then you beat in the eggs. For the liquid I subbed in sour cream and I mixed the vanilla in. I also mixed in a tablespoon of bourbon….shhhhhhh! Our secret :). The batter becomes pretty stiff, this is normal. Spread on top of the rhubarb in an equal layer and bake off. I like it best warm. Reheat your second slice in the microwave for a couple seconds. Completely worth it!

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Erin of Pastry Brush is hosting this week so hop on over to her blog for the whole recipe!
Dream. Bake. Believe.
Love, Steffie

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10 Comments (+add yours?)

  1. steph (whisk/spoon)
    May 07, 2013 @ 16:12:58

    ha–that’s hilarious! you should be the new produce manager. your big cake looks fabulous…I can tell the cake is really soft.

    Reply

  2. smarkies
    May 07, 2013 @ 19:22:34

    Love that you mixed in some bourbon into the cake. Will definitely do that next time. It was a lovely cake.

    Reply

  3. Cindy Harris
    May 07, 2013 @ 19:35:17

    You big cake turned out beautiful! And it is delicious too. It is a winner for sure. Now about swiss chard…….

    Reply

  4. SandraM
    May 07, 2013 @ 20:49:47

    Great post! I can picture the grocery store scene! hee hee.
    Your cake looks great. It is really good and I look forward to making it again.

    Reply

  5. Paula @ Vintage Kitchen Notes
    May 08, 2013 @ 17:20:33

    haha, thatยดs really a great story for this cake! And it looks so good! I wonder how many non-foodies baked swiss chard instead of rhubarb…

    Reply

  6. isthisakeeper
    May 08, 2013 @ 17:54:30

    Your post made me laugh! Last year when we used rhubarb, I thought the swiss chard was it also…I had to ask where the rhubarb was ๐Ÿ™‚ Looks great!!

    Reply

  7. gfcelebration
    May 08, 2013 @ 20:21:27

    What a beautiful cake, Steffie. Still laughing about your conversation with the produce clerk. That could have easily happened in our neck of the woods. LoL. Agree with you, this is a fabulous cake.

    Reply

  8. Cathleen
    May 08, 2013 @ 22:21:55

    Reading about how many store employees you had helping you, I thought must be Whole Foods – they are wonderful in trying to find what one is looking for. But they do know what rhubarb is – at least here anyway. Loved your post. Your cake looks beautiful and I’m sure was delicious with the extra splash. ๐Ÿ™‚

    Reply

  9. Teresa
    May 10, 2013 @ 00:51:24

    That’s so funny that you have to educate the staff! They should pay you consulting fees!

    Reply

  10. Dawn
    May 10, 2013 @ 12:36:53

    LOL! Produce people need to go to produce school, I think. ๐Ÿ˜‰ Your cake loks beautiful!

    Reply

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