Rhubarb anise upside-down cake from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • Jviney on June 01, 2020

    This cake was fine...a little bit dry but the ice cream helped counter that. I had to use fennel seed, and could not detect its flavor in the end. I used a 10” cast iron skillet and the cake inverted onto a plate perfectly. I think I would try other rhubarb cakes before coming back to this one.

  • stef on April 04, 2018

    I made this in my tart tatin pan. It will be repeated in the spring when my rhubarb comes up

  • chawkins on May 30, 2016

    Rhubarb is growing real well this year in the garden. I harvested 4 stalks, when cut into 1" pieces, gave me 3 cups. My 7" cast iron skillet is too small and 10" square one, too big. So I used a 9" square tin, lined with parchment, melted the butter in it in the oven and sprinkled on the brown sugar and returned it to the oven to melt the sugar. The 3 cups of rhubarb pieces were just enough to cover the bottom of the pan in one layer. I reduced the brown sugar in the topping and the granulated sugar in the cake both to 1/2 cup per couple of comments from epicurious. The cake was delicious and turning it out was a cinch with the parchment paper. Will definitely make again.

  • Breadcrumbs on July 04, 2011

    p. 717 - I picked up a couple of pounds of beautiful MacDonald Rhubarb at the farmer's market on Saturday with this cake in mind. The idea of pairing rhubarb w anise seed seemed like a match made in heaven and, as fans of both, I knew this would be a hit at our house. The cake is baked in a cast iron skillet which adds to its rusticity and appeal in my view. Prep is simple and straightforward w the most challenging (read . . . keep your fingers crossed!!) element being the actual plating. Happy to report that no fruit was left behind in the inverted plating of this dish!! The tangy juices of the rhubarb blend beautifully w the buttery-sugar topping to infuse the cake with moisture and flavour. The anise really elevates this dish. Happy to recommend this one. Photos here: http://chowhound.chow.com/topics/793239#6653539

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