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

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Notes about this recipe

  • ashallen on May 23, 2021

    Note from author's website: https://www.realbakingwithrose.com/blog/2015/01/29/corrections_the_baking_bible_1. Brush the bottom and the sides with butter.

  • 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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