Upside Down Rhurbarb Baby Cakes

Okay, actually Fresh Pineapple Upside Down Baby Cakes. I whipped them up tonight after my son went to bed. These were easy and fast. (started at 8:30pm and was stuffing one in my mouth by 9:45pm).

This recipe brought back memories of baking with my Mom when I was growing up. She relied on her battered, red Betty Crocker cookbook. The binding was falling apart and the spine was stretched by all the clipped recipes that she stuffed in the front of the book. This was the late 70’s-early 80’s. Italian food was still considered “International”. There wasn’t a single Mexican recipe in the whole book. There was a recipe for something called “Sukiyaki”. I’m not sure what that was, Mom never made it. She did make Waikiki Meatballs and kept them warm in a tan CrockPot during parties. We made the potato salad every summer for just about every family picnic or cookout or crab feed. We baked snicker doodles, chocolate chip cookies and sand tarts every Christmas. And she made the pineapple upside down cake (with canned pineapple, but no maraschino cherries. Mom didn’t like them) and it was awesome. My brothers and I used to fight over who got the piece with the most pineapple.

I’m going to make this recipe the next time Mom comes to visit. I hope it brings back the same good memories for her. My Mom is the reason that I learned to cook. She was the first person that taught me that putting good food on the table for your family is an act of love. I got the message, Mom. I can’t wait to have you and Dad over for dinner again soon.