Rhubarb upside-down cake with strawberry meringue from The Baking Bible by Rose Levy Beranbaum

  • sour cream
  • strawberry jam
  • superfine sugar
  • rhubarb
  • all-purpose flour
  • butter
  • light muscovado sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 25, 2015

    Nice balance of vanilla cake and tart topping. I loved the idea of the meringue instead of whipped cream but it was a little sweet....perhaps unsweetened fruit puree instead of preserves/jam would be better. Also, the rhubarb yielded very little liquid while it macerated but lots while it baked; the cake was almost self-syruping as it absorbed the pool of liquid that came out of the pan with it and was very moist as a result. This looked pretty the day it was made but the rhubarb could have used some sort of glaze on day 2 to brighten it up.

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