Comments on: Rhubarb Upside Down Cake

By: Kelly

Kelly — Sat, 17 Jun 2017 18:14:35 +0000

Absolutely delicious! I used regular sugar.

By: Ashley

Ashley — Wed, 22 Jul 2015 03:16:33 +0000

Made this tonight–halved the recipe and used regular white flour and brown sugar instead of maple sugar, and I poured heavy cream over each warm serving. Soooo rich, but soooo good.

By: harleygertie

harleygertie — Wed, 30 May 2012 06:54:42 +0000

I recently went on a quest to find a recipe for rhubarb that didn’t require me to make a pie. :)I love Rhubarb pie, I just can’t make a pie to save my life.
I have made this twice now and it got rave reviews from the whole family. The second time I doubled the recipe and baked it in a glass Pyrex dish. I didn’t pay attention to how much longer it took to bake, but it was significant, I’d say at least 20-30 min longer. I used what I had in the house…plain sugar and AP flour. Quote from tonight, Me- “I know you’re not supposed to rave about things that you make, but this is sooooo good.”
Husband- “YES IT IS!!”

The rhubarb is sweetened to perfection, and the cake is not overly sweet. The best combination. I can’t say enough good things. Make this, you won’t be sorry.

By: nickdemetria

nickdemetria — Thu, 16 Jun 2011 12:52:39 +0000

I knew after reading the review that this cake was a bit of work but was in for the long haul. It really wasn’t that bad! The cake is the perfect amount of sweet and tart. Thanks for sharing.

By: Whitney

Whitney — Mon, 13 Jun 2011 20:20:49 +0000

I used cinnamon sugar instead of maple sugar and AP whole wheat flour instead of pastry flour and I sprinkled the cake with cinnamon at the end.
This was a delicious recipe! Perfect amount of tart rhubarb and sweet glaze. It was my first upside down cake and everything worked out beautifully.

By: squarefootcook

squarefootcook — Wed, 25 May 2011 11:44:01 +0000

I will admit that I got a little grumpy halfway through making this recipe. I usually think of upside down cakes as super fast, easy, last minute adventures. This cake is not, and I was getting a bit weary watching all of the dishes stack up. Having said that, I can also admit that one bite of the finished product completely adjusted my attitude. This cake is not a typical upside down cake. It is so light and fluffy, it almost resembles a souffle more than a cake. The flavor is terrific and it is one of the best uses for rhubarb I have ever seen. The cake is so wonderful and so unique, I can’t even dock it for being labor intensive. It really deserves the 5 mitts.

So, I apologize for my grump face and thank you for sharing this recipe!

By: lydiajo

lydiajo — Tue, 26 Apr 2011 22:23:58 +0000

Thank you! Definitely a five star!

By: lydiajo

lydiajo — Tue, 26 Apr 2011 22:23:03 +0000

Made this for my rhubarb fix this spring. So good! thanks.

By: wynter

wynter — Tue, 26 Apr 2011 15:58:57 +0000

This was so flavorful! I used organic cane sugar rather than maple sugar. I love that it has whole wheat flour, though I might try half AP flour to lighten up the cake a bit. I was even brave enough to serve it to dinner guests without having tested the recipe first. We served it with a scoop of homemade vanilla ice cream.

By: ericalea

ericalea — Mon, 24 May 2010 04:25:11 +0000

aliwicious: I have never looked for frozen rhubarb – we grow our own!