Martha Stewart goes gluten-free

...[or at least one of her recipes]

While I was waiting for the vicodin for my husband's sciatica, I picked a copy of  Martha Stewart Living at Walgreens.  Flipping thru the pages, I found Rhubarb Upside Down Cake.  "Dang! That sounds awesome!" - said my inner Southern girl.  Rhubarb is so delicious; I am so fond of rhubarb.  When I was little, I told my mom that I would not eat peanut butter & jellies without grandma's strawberry rhubarb jam so not to bother if the jam was otherwise.

So, it is time to put the Bistro Blend All Purpose Flour to another test.  I've got to have this cake!

(The Bistro Blend All-Purpose Flour: Our flour blend was formulated to perform like all-purpose flour, but without the gluten.  It is a proprietary blend of 5 whole grain, non-GMO flours.  Not only does it perform beautifully, but it is optimized with nutritious flours for your health.  Contains protein, fiber, and b-vitamins, naturally.  It can be substituted for AP flour 1:1, without compromise.)

This is my experience of de-glutenizing the Rhubarb Upside Down Cake from Martha Stewart Living [original link at the bottom of post]  Thanks, Martha, for giving us such great recipes.  Always keeping it fresh.

My experience making this cake....

• I found fresh rhubarb at the grocery today! I sliced it on the diagonal and laid them uniformly on the bottom of the pan. I think it will look very pretty when it comes out.


• I still use my Toastmaster 5 speed mixer that I got in college. It worked quite nicely when I was creaming the sugar and butter though. I guess it works well enough for me, which is why I have not replaced it.


• I did make a mistake on step 3. I didn't keep the dry and wet separate so I had to start over with the batter. Once I really started over and was back on track, all went well.


• The batter was stickier than I imagined.  Thick and sticky.  The orange zest and  juice made the batter smell fantastic.


• Right now, it is in the oven for an hour.  Fingers crossed.......................

While baking:

• Not feeling super smart right now.  I had the 2 pans stacked and didn't realize it.  I pulled it out at about 50 minutes.  Separated the pans.  Put it back in.  Not sure how it will effect it.


• I have learned with gluten free baking that you should usually do a small one on the side to taste the new recipe, especially if you are taking it over to a party!  The good news is that the little one tasted fantastic!  There is hope!


• Hour and 20 minutes bake time at 350.


• I am wrapping it in foil and a towel to keep the heat in while we take it over to the party.

Overall:

• Flavor: 5 stars, the orange juice and zest is a great compliment to the rhubarb.


• Texture: 3 stars, it was dense because it fell when I pulled the second pan out.  I think if I didn't mess with it so much that it would be where it needs to be.  The crumb topping had very good texture.


• Presentation: 5 stars, the rhubarb that was laid uniformly was the right choice.


• Everyone really enjoyed it.  We ate half the cake between 5 people divvied up the rest at the end of the night.


• It could be better, so I am going to try again, another day.

Original recipe:  http://www.marthastewart.com/recipe/rhubarb-upside-down-cake



Rhubarb can be found in your grocers freezer if you can't find it fresh.

Use aluminum free baking powder!

The Bistro Blend All Purpose Flour is not yet available to the public but if you are dying to try it, we will send you a sample.  Send us a request at info@theglutenfreebistro.com

To your health,

Kelly, Co-Founder of The Gluten Free Bistro

Gluten-free in Boulder, CO