tatin

Whenever I yearn for a cake that beautifully showcases seasonal fruit (in this case, persimmon), a French Tatin Cake is usually my way to go. Not only does it taste delicious, but it truly allows the fruit to shine – visually – which usually makes it a dessert that your guests will lean towards.

The love of the French for “tatins” no longer needs to be proven.  These classic French upside-down cakes or pies are traditionally made with apples, but you can embrace the season by using other fruits: peach, blueberry or pineapple, or vegetables: endives, carrots or tomatoes. This simple Rhubarb Tatin Cake embraces the late-spring/early summer season and offers a great way to showcase this perennial vegetable (yes, rhubarb is a vegetable!). The cake is simple and light, with small hints of vanilla and lemon, subtle enough to let the rhubarb shine …