This week’s Tuesdays with Dorie recipe is a simple brown sugar cake made a little fancy with some caramelized rhubarb on top (Rhubarb Upside Down Brown Sugar Cake, pp 24-25).
Luckily for me, the first rhubarb just started showing up in the farmers’ markets and the other week I was able to get my hands on some (by going to the market early!). I was a little disappointed that it was not bright ruby red stems all the way – for me the gree stalks simply look too much like celery!
This recipe is a simple one – basically caramelize some rhubarb and place it in the bottom of your cake pan, pour the cake mix on top. I had heard from some others who made the cake before me that the cake rose to the top of a shallower cake pan so I used my deeper springform pan to make sure that didn’t happen. Unfortunately for me, my springform pan leaked a little of the caramel (I had placed a baking tray underneath, thankfully!) and my rhubarb didn’t cover the entire base of the pan (it is 10″, not 9″ as the recipe called for) and my cake did not even rise that much so I ended up with a flatter cake with uneven rhubarb on top.
Dorie says to use a jam or jelly glaze to patch up the top of your cake which is exactly what I did:
It did a nice job of patching in the parts of the cake not covered in caramelized rhubarb!
My version is definitely a little flatter than the picture on p 25 of Baking Chez Moi but I actually think it worked out ok…
I brought this into my staff room on Monday morning and it was much appreciated. We all liked that it wasn’t too sweet – the rhubarb brings a nice tartness to the cake and the glaze, because it’s not too thick, gives it the amount of sweetness it needs. Perfect with your morning cuppa 🙂
Get the recipe for Dorie Greenspan’s Rhubarb Upside Down Brown Sugar Cake here or on p 24-25 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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