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Rhubarb upside-down cake from Cooking Light Magazine, April 2018 (page 110)

  • ground cardamom
  • sour cream
  • ground ginger
  • oranges
  • granulated sugar
  • thyme
  • Greek yogurt
  • rhubarb
  • kosher salt
  • white whole wheat flour
  • canola mayonnaise
  • unbleached cake flour

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Notes about this recipe

  • VeryVigario on July 25, 2018

    I felt as though this was good, but I wish I had added orange zest & fresh ginger to the rhubarb as well- it needed something a little extra. The cardamom was something new for me and I think it was ok, but needed more to it.

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