Rhubarb and rye upside-down cake from Sweeter Off the Vine: Fruit Desserts for Every Season (page 31) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 10, 2018

    This was a lovely cake but the recipe needed tweaks. I used frozen rhubarb, and didn't bother to thaw it- it went right into making the rhubarb caramel sauce. I used a permitted springform pan, and lined it with foil in anticipation of leaks from the rhubarb topping. (It did leak, but the recipe assumes the baker knows to mitigate leaking from springform pans.) The cake base is a lovely buttermilk cake but the rye is not too prominent. I had to bake my cake for 20 minutes longer than specified to get it cooked through. (Even with a fairly high temp, 30-35 minutes seemed very short to me.)

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