Pour batter over rhubarb; carefully smooth top with the back of a wooden spoon. I think I’m going to have to put my computer down until after dinner. https://www.tasteofhome.com/recipes/rhubarb-upside-down-cake However, I could write a new adage: ‘the longer the name, the better the cake’. Line a 9 inch baking pan with nonstick spray, flour, and a parchment paper cake circle. It really depends on the recipe. The fruit and cake bake on top of … Choosing these recipes is harder than cooking them. Yes, agree with Mardi would be fun to hear of Bill’s faves. It’s been a terrific series and it’s a shame it’s coming to an end. We loved it! Beautiful! xo, Liz, what a beautiful rhubarb dessert! Roz. Honorable mentions go to Scallops with Caramel Orange Sauce, Shrimp Filled Zucchini Blossoms, Salade Nicoise and Tuna Confit with Black Olive Tapenade and Tomato Salsa. What a beautiful upside down cake, I love rhubarb especially at this time of the year! I am waiting eagerly for Bill’s Top 5 List! So much good food that I forgot about! Cream the butter, remaining sugar and brown sugar in a large bowl until light and fluffy. Though, having said that, any of the ones you picked could have landed on my list as well. Work the butter in with your fingers until it resembles cornmeal. Count me in for wanting to see Bill’s list! Run a knife around edge of cake to loosen it from sides of pan. Scrape the rhubarb and syrup into the cake pan and leave to cool. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. Easy! There’s no guess work as to how much you need to sweeten the rhubarb since it’s literally baking in a pool of brown sugar and butter. Preheat oven to 325°. In a medium bowl, toss the rhubarb with the 1/4 cup sugar. . 51 Comments // Leave a Comment ». You know, I STILL have yet to try this wonderful rhubarb. Yummy! My theme was meat and fruit. I am a shallow person. You were much more disciplined than I was in choosing your favourites and reading everyone’s posts only wants me to make my own list longer. Stir in the yogurt on low speed. I’ve been giving a lot of mine away this year since I can’t possibly use it all. This cake sounds great! Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. I can sure see why you selected the recipes you did, Liz, they are my favourites too! Scrape in cake batter; smooth top. I always leave your site feeling hungry, heading to the fridge now to see what I can whip up. Dorie had us whip up an orange zest and vanilla flavored sponge cake and pour it over caramelized rhubarb. Whenever I take it to a gathering, I am always asked for the recipe. Mine wouldn’t be as pretty using green rhubarb, but still tasty I’m sure:@). Must be so hard to choose from such a wealth of delicious recipes. I was kind of hoping you ‘d have Bill give us HIS top 5 recipes…. This rhubarb upside down cake looks phenom. Makes me jealous about only getting frozen rhubarb around these parts. ), Garbure (peasant stew with loads of flavor). Stir in the butter and the sugar and then return to the oven for a few minutes until the sugar dissolves. This rhubarb tatin cake looks so tempting – what a glistening photo of it! Today’s challenge was to share an “aha” moment and our top 5 recipes. Thank you, Dorie!! Arrange those delicious strawberries on the brown sugar. Hope you’ve had a good weekend. To make the cake, preheat oven to 350 degrees . Drain the rhubarb and reserve the syrup to make the glaze. Heat and stir until the sugar has dissolved. We just love rhubarb! (The mixture may look curdled.) Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with … Oh my that cheese souffle was amazing… don’t just want to keep changing your top five after you read a post… this is maddening, but fun! Cream the butter, remaining sugar and brown sugar in … Liz, it’s so interesting to hear of your aha moments and your favourite (all savoury!) Glad you were able to make that rhubarb cake, it was delicious. Layer with rhubarb; sprinkle with sugar. What can I say? Combine the rhubarb, 1/2 cup sugar, 1/4 cup brown sugar and food coloring if desired in a large bowl; spread on the bottom of prepared pan. You made some great selections and looking back now, I’m sorry I did not choose some of them too. My rhubarb is ready, the dill is growing, and the tuna and mango ceviche has my mouth watering. Your rhubarb cake looks wonderful. I do know that I love upside-down cakes a bunch, though–I just saved this, thanks for the great share! 1 1/4-1 1/2 cups rhubarb, trimmed and rinsed (peel if stems are tough), 3/4 cup sugar, divided (1/4 cup to caramelize), 2 cups of strawberries, leaves and hulls removed, then cut in half. Required fields are marked *, By using this form you agree with the storage and handling of your data by this website. Set aside. With your fingers, blend the … WOW I must have missed your cheese souffle post – that monster looks amazing!! Set aside. The rhubarb is stunning!!! RHUBARB UPSIDE DOWN CAKE Base 2 tablespoons butter, melted 1/2 cup granulated sugar (or brown sugar is nice) 3/4 lb rhubarb (4 stalks) 1 teaspoon grated orange rind Cake 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt pinch or two of cinnamon 1/4 cup butter 1/2 cup sugar 1 egg 1 teaspoon grated orange rind 3. Cool the pan on a wire rack for 15 minutes. Looks so good! Do you cook the rhubarb? I love an upside down cake but this is the first one I’ve ever seen with rhubarb. There are SO many recipes I loved—these are just a few unforgettable favorites: Tuna and Mango Ceviche (are you seeing a trend??? Bake the cake for about 25 minutes, rotating it after 12 minutes. Thanks for the link to the how-to on making rhubarb glisten on my cakes =0, That Rhubarb Down Cake surprised me with how good it is! awesome, simply damn delicious tangy upside down rhubarb cake!!! If the top is too sweet, try using more rhubarb. This cake is stunning Liz! I did pause at my photos of the cheese souffle. I baked half a batch (you know who doesn’t do rhubarb) in two 5-inch diameter spring-form pans. I’m not a member of FFwD but have cooked from the book and followed the members’ adventures. https://www.tasteofhome.com/recipes/homemade-rhubarb-upside-down-cake Your email address will not be published. So glad I checked out this post before my grocery shopping trip today :)!!! it’s wonderful to see what everyone has chosen as favorite recipes and how different the choices are. Add sifted ingredients alternately with … In a large bowl whisk the eggs and brown sugar together until thick and smooth. By the time I reached the end of your list, Liz, I had figured out what you were doing —- choosing all those delicious meals that aren’t family friendly with yours. You’ve outdone yourself once again, Liz. I loved the Gravlax and the Cheese Souffle…both winners in my house! I love your Top 5 and honorable mentions. When the sugar has melted and is JUST changing color add the rhubarb. Dorie’s rhubarb cake is the perfect example as was her. Sprinkle rhubarb over the brown sugar mixture in an even layer. In a small saucepan, melt butter and brown sugar over low heat until melted. Whisk the flour, baking powder and salt together in a small bowl. Directions: Whisk the sugar, flour and cinnamon/nutmeg together. Gently spoon the glaze over the top of the cake. Preheat oven to 350 degrees. I would have it with some vanilla ice cream.. Add eggs, one at a time, beating each until well combined. And, once again, use the best ingredients. A simple layering of flavors can produce a masterpiece. Beautiful! Combine the rhubarb, 1/2 cup sugar, 1/4 cup brown sugar and food coloring if desired in a large bowl; spread on the bottom of prepared pan. I love this rhubarb upside down cake! In a circular pattern around the pan, arrange slices of rhubarb over brown sugar. xo Liz, I think I may have to update my list after reading your post! Our palates are very different as I don’t eat rare or raw fish. It is such fun to see everyone’s favorites and top contenders. Cool for 10 minutes before inverting onto a serving plate. Not to mention those of our taste testers Learning that the French cooking does not have to be difficult, trusting to try new techniques (how about cooking with Saran Wrap – LOL) and of course, learning about each other and who likes to style with raspberries and such It has been a joy ~, The soufflé does look sensational, Liz…As does the rhubarb upside down cake…Oh, and everything you listed of course! Gradually add the flour mixture and … Love the photos that you’re sharing of your new little puppy — so precious! Wow – all of these recipes look so delicious! Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon … So creative, I’ve never seen an upside down cake with rhubabrb before and love this idea! It’s true the French are excellent with presentation and this rhubarb upside down cake is no exception. Baking Rhubarb Upside Down Cake The other reason that I like upside down cake is that the fruit caramelizes in the bottom of the pan with the brown sugar and butter, and oh man is it delicious when it comes out! My small version took more than 25 minutes. Rhubarb is delicious and super cheap too. Beat in egg yolks and vanilla. To make the glaze, bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Loosen cake by running a knife around pan edges. Preheat oven to 350 degrees. This site uses Akismet to reduce spam. Love the lessons learned. Rosy-pink rhubarb makes a particularly pretty upside-down cake. I was so proud of myself when we made that recipe. Your rhubarb cake looks so pretty; I’m glad you were able to get your rhubarb fix. Whisk well. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. Coat a 9″ circular cake pan with cooking spray and set aside. In bottom of pan, combine brown sugar and butter, then place in the oven for 4 to 5 minutes, just long enough to melt the butter. Do Not Sell My Personal Information – CA Residents, 1 cup plus 2 tablespoons all-purpose flour, Optional: Whipped cream or vanilla ice cream. Your cake looks so good and so perfect! Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on May 29, 2015 A twist on the upside down cake utilizing fresh spring rhubarb. Awesome taste - the rhubarb was caramelized perfectly and cake was the perfect compliment. recipes. I lick my lips as I scrolled through and saw the salmon tartar, tuna ceviche and the gravlax, totally my cup of tea, so to speak. It looks amazing (and the roasted rhubarb made my short list!). Think of a Tarte Tatin. The souffle especially brings back great memories, as I presented it to a table full of family when I made it. While the cake is cooling make the sweetened sour cream. 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