Rhubarb upside-down cake from A Good Appetite at The New York Times by Melissa Clark

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

  • chef.j on June 26, 2021

    Made with half rhubarb, half frozen (thawed) strawberries, and 2/3 cup sugar in the batter instead of 1c (which was absolutely sweet enough!). Made in a cast iron pan, instead of springform, based on comments on the NYT page. Baked at 325 for 1hr 5min. Tasted great! Our cast iron is too wide in diameter to flip out into a plate, so next time I'd use a smaller pan. And there has to be a way to simplify these instructions to use fewer bowls... :)

  • metacritic on June 06, 2021

    Absolutely fantastic and quite easy. This is possibly the best upside down cake I've had.

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