Rhubarb Upside Down Cake

/ Monday, April 20, 2015


This post was first published on May 10, 2010 on Cooking for Seven. It is still one of my favorite things that I've photographed. And I adore this cake. Once I can get my hands on some rhubarb, I'm definitely making a pan of this...

Rhubarb Upside Down Cake | Buttered Side Up
As I looked at our nearly bare garden and spotted our healthy rhubarb plants, a sudden fancy hit me. Rhubarb upside down cake. We had made this recipe once before with success. So my sister & I quickly harvested the tenderest shoots.

Rhubarb Upside Down Cake | Buttered Side Up
Then, as we were prepping our ingredients, panic stuck. There wasn’t a stick of butter in the house. Amanda & I looked at each other and shrieked.

Rhubarb Upside Down Cake | Buttered Side Up
Thankfully, Grandma lent us a couple sticks of butter and our cake was saved! And it was definitely worth the trip to Grandma’s.

  • We of course substituted whole wheat flour & a natural sweetener in this recipe. Even with all whole wheat, the cake was very tender.
  • We like to serve this with a warm vanilla custard. You can use the recipe for vanilla sauce found here & increase the milk to 3 cups.

Rhubarb Upside Down Cake

A tender, slightly tangy cake. Perfect with whipped cream or a vanilla sauce.

Adapted from Taste of Home | PRINT
Serves 8-10


2/3 cup maple sugar or sweetener of choice,
3 tablespoons butter, melted,
2-1/4 cups diced fresh or frozen rhubarb,
4-1/2 teaspoons maple sugar or sweetener of choice,
6 tablespoons butter, softened,
3/4 cup maple sugar,
2 large eggs, separated,
2 teaspoons pure vanilla extract,
1 cup plus 2 tablespoons (4 1/2 ounces) whole wheat pastry flour,
1-1/2 teaspoons baking powder,
1/2 teaspoon salt,
1/4 cup whole milk,
1/4 teaspoon cream of tartar,
Whipped cream or vanilla custard, optional,


1) Preheat oven to 325° F. Grease a 9-inch round cake pan. In a small bowl, combine the sugar & melted butter. Spread in the bottom of the prepared pan. Layer with the rhubarb & sprinkle with 4 1/2 teaspoons of maple sugar. Set aside.

2) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter & 3/4 cups of maple sugar until light & fluffy, about 5 minutes. Add the egg yolks & vanilla extract and mix.

3) In a small bowl, whisk together the flour, baking powder, and salt. With the mixer running on low, slowly add half of the flour, the milk, and the other half of the flour, beating well after each addition & scraping down the sides of the bowl as necessary.

4) In a clean, medium-sized bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gradually fold into the batter. Gently spoon over the rhubarb in the pan.

5) Bake in preheated oven until the cake springs back when lightly touched, about 50-60 minutes. Cool in pan on a rack for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream or vanilla custard.

Seaweed Snacks, Sprouted Wheat, and a Messy Kitchen

/ Friday, April 17, 2015


Oatmeal Honey Bread | Buttered Side Up
Fresh oatmeal honey bread! I participated in the Joy the Baker x King Arthur Flour Baking Boot Camp. It was fun and I got fresh bread out of it.

Seaweed snacks! Helen LOVES these. Which reminds me, I need to buy more...

Homemade Sauerkraut
I made my own sauerkraut! Helen (and her cousins) adore it. I need to start another batch. And I think I'll get some of these glass weights to make my life easier.

A shot of the ingredients for my Leek and Asparagus Tagliatelle. Sometimes I like the photos I take with my phone just as much as the ones from my "big camera" (DSLR).

I love brown eggs. Reuben's family's chickens started laying. I am so pleased to have a source of good eggs.

I sprouted wheat, dehydrated it and ground it into flour. I'll have to make a tutorial for you guys sometime...

Fry bread! Smothered with buttered and sprinkled with cinnamon sugar. I've eaten this my whole life. It is amazing. This is another one I'll have to share here on Buttered Side Up once I figure out a good recipe.

Easter Egg! Helen was so proud to have found (with help) an egg.

I was a day late, but I just had to color an egg.

Dinner rolls! I made these for Reuben's family's Easter get-together. They turned out really well, despite a clumpy flour scare. You can get the recipe HERE.

Ah, what food blogging will do to your kitchen.

I've been trying to get the kitchen clean first thing in the morning. It makes me happy and more likely to want to cook.

What have you been up to lately?

Note: some links are affiliate. All opinions are my own. Thank you for supporting Buttered Side Up!

Homemade Chili Powder Recipe

/ Monday, April 13, 2015


Chili Powder | Buttered Side Up
As I've mentioned before, I first started getting interested in health when I was a teen. I was passionate about recreating "junk food" with healthy ingredients. My sister and I would fry our own potato chips in coconut oil. I would bake desserts, but substitute whole wheat flour and natural sweeteners.

Making my own spice mixes was a pretty obvious choice. If you read the label on the ones found at the supermarket, they often contain MSG or mystery "spices" - which could be MSG in disguise. 

Chili Powder | Buttered Side Up
It's so easy to whip up a batch of homemade spices. And they will most likely be fresher than the premade variety.

Also, I try to source ingredient spices. I'm slowly converting my pantry...

This recipe is for a mild chili powder. It may still be too spicy if you are very sensitive to heat; you can simply decrease or leave out the cayenne pepper. If your prefer a spicier chili powder, increase the amount of cayenne pepper.

Mild Chili Powder

  • 3 tablespoons paprika
  • 1 tablespoon cumin
  • 2 tablespoons oregano
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

Combine all ingredients in a small bowl. Store in an airtight container in a cool, dark place. Shake well before using.

Creamy Leek, Asparagus, and Bacon Tagliatelle

/ Monday, April 6, 2015


Cream Leek, Asparagus, and Bacon Pasta | Buttered Side Up
Cream Leek, Asparagus, and Bacon Pasta | Buttered Side Up
Cream Leek, Asparagus, and Bacon Pasta | Buttered Side Up
Cream Leek, Asparagus, and Bacon Pasta | Buttered Side Up
Cream Leek, Asparagus, and Bacon Pasta | Buttered Side Up

Writing definitely does not come easily to me. Sometimes it is SO difficult for me to write up a recipe. I'll have my photos all edited and inserted into the post, only to have them sit in a draft for days because I cannot think of how to begin.

I've struggled with this for over 6 years of blogging. 

I love telling you guys how much I enjoyed a dish, but often times words fail me. Thank you for coming back time and again to read my awkward posts. Thank you for the encouraging (and challenging) comments that you leave. 

Now let me try to describe this awesome pasta.

Before cooking this dish, I had never worked with leeks. I had to look up a video to learn how to clean and chop them. This charming vegetable comes into season in the early spring, so I thought it would be a good choice to share a recipe here on Buttered Side Up that included them. Asparagus is also in season, so I picked up a bunch at the grocery store. Then I realized that they would be a lovely addition of green to my pasta.

The resulting combination of creamy, salty, starchy and fresh made for one delicious meal.

The beauty of this pasta is that it can easily be customized to your preferences. I really like green peas in carbonara. I've never tried it myself, but the recipe I based this pasta off of calls for pancetta. And you don't HAVE to use Tagliatelle - use whatever pasta you have on hand! 

If you decide to make my pasta, make sure to share and tag me on Twitter, Instagram, or leave a comment with a link to your post!

NOTE: If you like crispy bacon, make sure to only add the bacon to the pasta at the end of cooking. I didn't do this, but I definitely will next time.

Creamy Leek, Asparagus and Bacon Tagliatelle
adapted from Blogging Over Thyme | serves 3-4 (depending on how hungry you are) | PRINT

  • 2 tablespoons butter
  • 6 ounces bacon, finely diced
  • 1/2 of a leek, finely sliced
  • 1/2 cup (7.5 ounces) asparagus, cut on the bias
  • 1 clove of garlic, minced
  • salt, to taste
  • 1 1/2 cups heavy cream
  • 3 egg yolks
  • 1 cup freshly grated parmesan cheese
  • 8 ounces Tagliatelle pasta

1) Get a large pot of water going for the pasta. In a large cast iron skillet set over medium-low heat, fry the bacon until crispy. Remove to a bowl and set aside. 

2) Turn heat up to medium. Add 2 tablespoons of butter to the pan. Once melted, add the leek and asparagus. Season with salt. Cook, stirring occasionally, until tender, about 7-10 minutes. Add the garlic and cook 1 more minute. Remove all to a bowl and set aside.

3) Cook pasta according to package instructions, making sure to generously salt the water.

4) Meanwhile, pour the cream into the skillet (set on low heat) and whisk until hot. Slowly ladle half of the cream into the egg yolks, whisking constantly. Return to pan and cook, whisking, until slightly thickened. Stir in the parmesan until melted. Add the vegetables, pasta and bacon. Serve immediately with extra parmesan.

Korean Shrimp and Rice Porridge (Saewoojuk)

/ Monday, March 30, 2015


Korean Shrimp and Rice Porridge (Saewoojuk)
Korean Shrimp and Rice Porridge (Saewoojuk)
Korean Shrimp and Rice Porridge (Saewoojuk)
Korean Shrimp and Rice Porridge (Saewoojuk)

There's nothing like getting sick to make you appreciate the things you are able to do every day. Last week Reuben fell ill with a fever, chills, headache: the whole shebang. I followed a few days later. We were so miserable and unable to do ANYTHING for days. It was all I could do to make Helen food and watch videos. I was nearly mad with boredom. All of this to say: I had a good reason for not posting for over two weeks. Sorry.

But about this porridge

I must confess that I was first attracted to this recipe because of my interest in the Korean Drama and culture. I was pretty reluctant to give Korean TV shows a try at first, but when I was desperate for entertainment after giving birth to Helen, I softened. To my surprise and characters and stories were very interesting. And all of the dramas that I have seen have been pretty clean and innocent in the romance department, especially compared to American TV shows. 

Food tends to figure fairly largely in K-Dramas - the main characters are shown enjoying various dishes. I may or may not have decided to make Ramen after watching Liar Game. And, when I saw this recipe for Saewoojuk, I was intrigued. Not ONLY because it was a Korean dish, but also because the ingredients sounded amazing. 

It was really delicious. Helen loved it. I can't wait to make more, when I can find some good shrimp to make it with. Also: Helen and I are now addicted to seaweed snacks

Also, if you've watched any K-Dramas (first of all: FRIEND!), let me know your favorites! Some of the shows I have most enjoyed have been (in no particular order): You Who Came From Another Star, Liar Game, and Pinocchio.

Linking up at Buns in My Oven.

Note: some links are affiliate. All opinions are my own. Thank you for supporting Buttered Side Up!

Homemade Pistachio Pudding

/ Monday, March 9, 2015

No comments

This post was originally published on April 30, 2012, on Cooking for Seven. I am sharing it here for you to enjoy!

Homemade Pistachio Pudding

When I was a little girl, I always requested my favorite dessert for my birthday, or any other special occasion: Striped Delight (shortbread crust, a cream cheese + whipped cream layer and pistachio pudding on top). I still remember being horrified when, for my birthday (probably my fifth or sixth), there was no pistachio pudding in the house so lemon pudding was substituted. I was crushed.

Homemade Pistachio Pudding

A while back, I spied a recipe for homemade pistachio pudding on Joy the Baker’s blog. I knew it needed to happen in my kitchen someday, but I only worked up the gumption to make it a few days ago.

The results? A creamy pudding with wonderful depth of flavor. Does it replace the fakey instant pudding I grew up with? No, it tastes nothing like that. Is that a bad thing? No. I’ll probably eat more instant pistachio pudding before I die, but this recipe is a lovely, more natural alternative.

Homemade Pistachio Pudding

Recipe Notes:

  • Reuben and I agreed that, while very tasty, this pudding was a bit too sweet. Next time I’ll be cutting out a bit of the sugar.
  • You can definitely use a natural sweetener (which is probably what I’ll do next time) if you wish. I used granulated because I wanted the pudding to be a pretty color for photos.

Pistachio Pudding

Pistachio pudding without all of the additives!

Serves 6 | from Joy the Baker | printable page


1/2 cup salted pistachio nuts,
1/3 cup granulated sugar (or a natural sweetener),
2 tablespoons water,
2 cups whole milk,
2 large egg yolks,
1/3 cup granulated sugar (or a natural sweetener),
2 tablespoons cornstarch, preferably organic,
pinch of salt,
1 teaspoon pure vanilla extract,
2 tablespoons unsalted butter, softened,
1/2 cup pistachio nuts, chopped,
whipped cream, for serving,


To make the Pistachio Paste:

Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth.

To make the Pudding:

1) Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.

2) While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.

3) Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren’t burning. Boil for about 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. This will ensure that any cooked egg bits don’t make it into the finished pudding. Press the pudding through the strainer. Add a few of the pistachio nut bits that the strainer catches back to the pudding if you’d like.

4) Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.

5) Top with lightly sweetened whipped cream and chipped pistachios. Pudding will last, covered in the refrigerator, for up to 4 days.

Monday Lovelies

/ Monday, March 2, 2015


It's Monday! Yay? I hope you guys had a lovely weekend. 

Here are some things that I've been loving lately. Enjoy!

You guys. I had no idea that SMEG makes small appliances! This toaster is just adorable. If only it was affordable as well.

12 tips on how to style food like a pro
This post (via Domaine) has some great food styling tips. If you're new to food photography, you should definitely give it a read.

Chye Seng Huat Hardware
[Photo credit: Shuzhen on Flickr]

I love latte art. It makes me happy.

Why do all of the Herriot and Grace products have to be SO expensive? They are gorgeous. 

The Bojon Gourmet: DIY Sushi at Home: A Video Collaboration!
I really enjoyed this post about homemade sushi via The Bojon Gourmet. It's very helpful to see a video of it being made, especially if you've never attempted it before. It's easier than it sounds!

My little Helen modeling these adorable pintucked pantalettes (hand made by Reuben's sister). You should check out her line of children's clothing.
Reuben's sister, Amanda, has launched a line of children's clothing on Etsy. Here Helen is modeling the adorable pantalettes and raglan dress.

Creamy Mushroom Alfredo. I've gotta give this a try...
I'd really like to give this Mushroom Alfredo a try. Recipe + photo via The Cooking Jar.

[Photo via The Design Files]

This kitchen. I die. Oh the copper. Oh the wood. Oh the open shelf! I loved it so much I pinned it to my Domestic board twice. Oops.

Dansk Kobenstyle Cookware - anthropologie.com
I kind of adore enamel bakeware. This set from Anthropologie is beautiful.

What's been on your to-cook/to-buy list lately?

Note: some links are affiliate. All opinions are my own.

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