White chocolate rhubarb downside-up cake from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

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

  • anya_sf on March 26, 2019

    I used pre-sliced rhubarb I had in the freezer, so I couldn't make long, thin strips, which would have looked prettier. Some slices were kind of green - bright red also would have looked nicer. The cake rose very high during baking, nearly overflowing the 9"x2" pan, but then sank a lot while cooling. I baked the cake the night before serving and stored it in the fridge and the texture was fairly dense, but no one minded. The tart rhubarb was great with the caramel. The white chocolate was subtle, but noticeable. Everyone enjoyed it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.