Rhubarb upside-down brown sugar cake from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 24) by Dorie Greenspan

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Notes about this recipe

  • aeader on May 17, 2020

    Very nice cake, not too sweet, and a nice balance of flavor between the cake and the rhubarb. I used a little less rhubarb than specified, and it does cook down a bit so I'd try for the full amount next time. Baked it an extra 5 minutes as it didn't seem quite done, but I thought the cake ended up a bit dry so I'll stick with the 25 next time. DH liked very much.

  • Jane on June 06, 2016

    I liked this a lot. Very straightforward to make. I didn't use a spring-form pan as the rhubarb had a lot of juices after caramelizing. I didn't think the center was cooked enough after 25 minutes so I did another two but I wished I had done an extra five as the center was quite gooey after the cake cooled. It looked very pretty (my rhubarb was quite pink) so I didn't bother with the glaze. I served it with Nigella Lawson's Muscat mascarpone cream from Forever Summer - a lovely dessert.

  • Zosia on May 07, 2015

    Great ratio of sweet-tart vegetable to cake which was dense but moist with a pleasant butterscotch flavour. I used a 2" high cake pan and the batter, which seemed barely enough to cover the rhubarb, rose to the very top while baking so I'm not certain a 1-1/2" high pan would work. I reduced the sugar in the cake by 50g.

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