Rhubarb is not indigenous to where I live and it is fairly expensive. From reading Dorie’s blurb before the recipe I realised that initially she was going to make this cake with strawberry as well so I decided to put that mixture to the test.
I prepared the topping the same way – caramelising the sugar, adding the fruit and then cooking it a little, draining the juices from the fruit mixture and then finally pouring it into the tin. I used a springform tin and forgot to line it so a reasonable amount of juice seeped out but maybe that was for the better (as you will see later).
Making the cake batter was also fairly straightforward and when done this was poured on top of the fruit mixture. Into the oven it then went for about 25 minutes. Taking it out I noticed that the sides had begun to pull away and the skewer through the cake came out clean. Yay!
Waited for a while and uprighted the cake – woohoo! no rhubarb or strawberries got left behind!
Now the taste test. Cutting to it once it was cool I realised that some of the cake base was mushy. Oh no! there had been too much liquid in my topping! So even if the fruit tasted great, the cake did not shine as a whole.
I wonder what I had done wrong. Should I have re-drained the fruit after cooking it? Maybe if the cake base was thicker this would have been less of a problem? Should I have caramelised the topping more? I will have to continue to experiment with upside down cakes to figure out the issues. I think I will do a pineapple one next.
Do have a look at the other TWD bakers more successful attempts: here.