NYT Cooking: Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give y
See the "Rhubarb Upside-Down Cake " in our Martha Stewart's Favorite Dessert Recipes gallery. This beautiful cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.