Tuesday, May 26, 2015
TWD - Rhubarb Upside Down Brown Sugar Cake
For Tuesday with Dorie (Baking Chez Moi) this week, our recipe is Rhubarb Upside Down Brown Sugar Cake.
This cake was simple to make, amd took just over an hour, including preparation. My baking time was more like 40 minutes than the 20 minutes stated by Dorie. I started making the cake batter while the rhubarb was stewing in its juices so that I could streamline the process (as you do when you start baking at 9pm).
The resulting cake was beautiful, light and moist with a caramel flavour from the brown sugar, and the tangy rhubarb topping worked a treat as a contrast to the sponge. I used raspberry jam as a glaze and that worked fine too.
To see what the other TWD bakers thought of this cake, visit the LYL section of the TWD website.