Comments on: Upside Down Rhubarb Butter Cake a la Marketman

By: Freddy Falck

Freddy Falck — Sat, 26 Sep 2015 11:42:52 +0000

The steam that rises from the bottom of the pan is responsible for making the texture palatable and appealing. This is a vital procedure in upside down cakes, since it is a natural way to moisten the layers without the need to use liquids or emulsifiers. By ensuring that the steam makes its way to every layer, you could do without adding syrup on the cake, which is a traditional process done at the end, to soften the cake. However, in case of a rhubarb butter cake, you really cannot do without a generous serving of syrup.

By: Johanna

Johanna — Thu, 06 Aug 2015 05:14:28 +0000

Where can you get rhubarb in Manila?

By: EJ

EJ — Sun, 26 Jul 2015 18:43:39 +0000

Looks definitely worth a try!

By: Didi

Didi — Thu, 23 Jul 2015 11:42:12 +0000

Looks really good MM!! :)

Been craving for some butter cake!!

By: Footloose

Footloose — Tue, 21 Jul 2015 13:05:38 +0000

Kasseopeia says: “I’m loving your deluge of posts!”

Proust did not write of the constancy of love but its intermittence.

By: Kasseopeia

Kasseopeia — Tue, 21 Jul 2015 02:42:30 +0000

I’m loving your deluge of posts! :)

Your guava jelly + slices of stewed native pink guavas might be something to try next time. Lots of butter in the cake batter is a must.

Sliced thickly and served with tea, it’s a perfect weekend snack!

By: EbbaBlue

EbbaBlue — Mon, 20 Jul 2015 14:59:06 +0000

ummmmmmm…..ahhhhhhh…

By: Natie

Natie — Mon, 20 Jul 2015 14:54:16 +0000

What a beauty!

By: Khew

Khew — Mon, 20 Jul 2015 11:01:37 +0000

What makes upside-down cakes marvelous is the steaming provided by whatever was at the bottom. It’s such a natural way to moisten a cake without resorting to liquids + emulsifiers or the traditional basting of the done cake with syrup.