Monday, May 6, 2013
BWJ - Rhubarb Baby Cakes
Last night, I watched an amazing performance on The Voice by Kiyomi Vella singing Paloma Faith's Upside Down. I had never heard of this song before, but after seeing Kiyomi's performance, I was sold.
For Baking with Julia this week, we turned our own worlds upside down and made Rhubarb Baby Cakes, hosted by Erin of When in Doubt - Leave it at 350. I had thought this would be similar to the Ginger Baby Cakes we have already made, and except for my own laziness, I was going to make these in mini muffin tins. Now that I know how these cakes go together, I know that would have been a huge mistake - phew!
I made my baby cakes in a 12 hole muffin tin and got 12 cakes out of the recipe. These cakes are comprised of a nutty caramel topping (I used macadamias instead of pecans), followed by a layer of sliced rhubarb, and topped with a butter cake batter. There seemed to be so much rhubarb packed into the tins, I was not sure that the cakes would hold together, but they did. And they were amazing!!! The sweetness of the caramel, the crunchiness of the nuts, the tartness of the rhubarb and the soft, tender cake make for a magical dessert. I ate one of these served warm, and it was fantastic. I would definitely make these again.
To see what the other Julia bakers thought, visit the LYL section of the website on Tuesday, US time. If you want the recipe, buy the book, or Erin will have it on her site.