More Rhubarb Goodness

This recipe from Martha Stewart has been tucked away in my mind awaiting rhubarb season. It’s finally here and I had to try Rhubarb Upside-down Cake. With many recipes, I’ll make a few alterations because I don’t have the exact ingredients or just because I’m that way. For this recipe, I subbed plain yogurt for the sour cream and used orange juice concentrate instead of juice. Why yogurt? Simple, I had it. The orange juice concentrate goes back to a family recipe for Orange Drop Cookies which has been passed down for several generations. In my experience, it’s adds more “orangey” flavor.

I was intrigued by Martha’s recipe because I love rhubarb, I’ve not made an upside-down cake since I was about 12, and it sounded so yummy!

Another thing, I changed was to use my angel-food cake pan rather than the 9 inch. There’s the crumb topping which actually ends up on the bottom…

In my zealousness to upside-down the upside-down cake, I really didn’t let it cool enough….

The result is a delicious, moist cake with lovely fruity flavor…

A few pieces left the next day & still very moist and flavorful. Martha Stewart’s Rhubarb Upside-down Cake – you must try this!!

But come on, all of you, try again! Job 17:10a

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