If You follow me on Facebook probably know that we spent some days in Paris, Disneyland at half term. So before leaving I had been quite busy and had no chance to post this lovely, super-fast upside-down cake recipe with caramel-rhubarb-white chocolate combo.
But here You go, rhubarb is in season right now so if the weather is as cold there as here, just take your  apron, spend about 30 minutes in the kitchen and then You can serve this heart warming treat. 
The recipe is based on Vintage Cakes by Julie Richardson. All the recipes of this book work pretty well, so if You are fancy baking delicious go for it,  and won’t be disappointed.  

Ingredients for a 22 cm diameter cake-tin:
for the topping:

3/4 cup sugar
2 tbsp water
1 tbsp lemon juice
2 tbsp unsalted butter
approx 2-3 rhubarb stalks, cut into small pieces

for the cake:

100 gr white chocolate
1/4 cup boiling water
1,5 cup all purpose flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon fine sea salt
1,5 teaspoon ground ginger (optional)
1/2 cup unsalted butter (cc 100 gr) at room temperature
1/2 cup buttermilk
2 eggs
2 teaspoon vanilla extract or vanilla paste

  1. Prepare the cake tin: place baking parchment on the bottom of the tin lightly grease it and the sides as well. Cover the bottom of tin from outside with large aluminum foil. ( it will prevent caramel to leek from the tin. But if You want to be on the safe side place the covered bottomed tin on a baking tray.) Preheat oven to 170 C.
  2. To make the topping, place sugar, water and lemon juice into a saucepan. Never stir sugar otherwise it will be crystallized instead of caramelizing! Bring to boil then cook for 2 minutes, or until the color turn into nice dark brown. Add the diced butter, but be careful it will foam up! Swirl the pan to melt the butter. 
  3. Pour the caramel into the prepared tin. Arrange  rhubarb slices nicely in the tin, and never forget that the downside will be upside when your cake is ready!
    And be careful as caramel can burn your fingers!
  4. Cut the chocolate into small pieces, put into a small glass bowl. Add boiling water, stir with a teaspoon until dissolved then set aside. 
  5. In the bowl of a stand mixer sift together flour, sugar, baking powder, ginger and salt on low speed. 
  6. Add the diced butter, buttermilk and mix on medium until all dry ingredients get moistened. Now add the eggs, one by one. Mix on medium for a minute. 
  7. Pour the chocolate, add vanilla and mix for 45-60 seconds. 
  8. Pour the batter over the rhubarb, smooth the top with a rubber spatula. Bake in the oven for 45-55 minutes or until skewer comes out clean. 
  9. Place the cake on a wire rack and leave to cool for an hour. Then turn out the cake on a cake stand and leave the tin on the cake until served.
  10. Before serving remove the tin, then the baking parchment from the top and serve immediately. 

And if You don’t mind I share some lovely photos from Disneyland. My boys enjoyed it more than expected, they got very tired. I’m sure we’ll visit again in a couple of years. 
Actually we spent 2 days in the park, but it was not enough. There are so many things to do and the park itself is huge, so if You really want to discover all the attractions You need more days. 
If I went back I would spend much more time in the studios where the shows are featured to be enjoyed  specially by adults. I really liked that kids in all ages can find the appropriate activity, meanwhile parents can feel they arrived to America. 
As the park is much more american (apparently) than european, You can totally forget that You are in France. 
And you may forget France when you get hungry: the food in the park doesn’t fit the foodblogger’s expectations: junk food is everywhere. My boys got a massive stomach ache on the second day as they had not been used to it. I dislike it but totally understand it’s not the right place to take a seat in a French restaurant and have traditional, tasty food. Kids are too excited to miss anything so can’t wait for a properly served meal they just want to get some food immediately. 
Anyway, apart from food the pageant was gorgeous. I wish all kids could have spent at least one day in the park just  had an impression to be in a story world where all their story figures came alive and they had chance to meet them, wave them and possibly petting them. 
It’s a real fairy tale!
at the entrance

in the wild west

at the pirates ship
Oh, this lovely chipmunk!

when it rains…..

one of his favorite from Ratatouille

big discussion: where are we now?

he’s got tired
Can You recognize the figures and stories?

fairy tale……



  1. Reply

    Daphne Bryson

    June 4, 2013

    Good Afternoon Aniko, Your recipe for a Rhubarb,Caramel and Chocolate Cake sounds wonderful. I do have some rhubarb in my vegetable rack at the moment, so I think I will see what ingredient I will need to buy and bake this cake.
    Your boys look like they had a wonderful time in Disney Land, but I am sorry to hear they had upset tummies.
    I recognised a few of the characters that were part of the parade. I agree, I think every child should have the opportunity to go to Disneyland as it looks like fun.
    Thank you for the recipe.
    Best Wishes

  2. Reply

    Mirtill Csiga

    June 5, 2013

    Your boys are so sweet, just as this cake 🙂

  3. Reply


    June 20, 2013

    Oh wow – look at that cake!! I made a rhubarb strawberry upside down cake recently – there's just something so appealing about an upside-down cake… Great pics of Eurodisney as well – we went 2 summers ago with my brother and his 2 kids and I was seriously surprised at how much fun I had – I had imagined the place to be one of the circles of Dante's hell!! Was just brilliant watching the boys' faces in the Star Tours Star wars themed simulator ride 🙂

  4. Reply


    September 11, 2013

    I really love this cookbook. I'm planning on making this now that I've finally found some rhubarb. (I missed making it in the spring and now that it's fall it's appearing again, hurrah!). I just made the roll cake in the same chapter, which met with rave reviews, and I love the Watergate Cake as well…I could go on.