Dorie’s rhubarb cake is the perfect example as was her. Looking at all these gorgeous meals I’m just getting hungrier and hungrier and dinner is still hours away! Scrape in cake batter; smooth top. I love an upside down cake but this is the first one I’ve ever seen with rhubarb. My favorite Skinny Chick recipes are the White Chocolate Monster Munch and your Kahlua Bundt Cake. Dump into a greased 9x13 pan. Preheat oven to 350 degrees. Set aside. perfect. Turn pan upside down onto a cooling rack (set over a sheet pan to catch any drippings). I’m jumping in a little late with this deliciously seasonal Rhubarb Upside-Down Brown Sugar Cake shared by my Tuesdays with Dorie friends earlier this week. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Now sprinkle evenly with rhubarb. In a small saucepan, melt butter and brown sugar over low heat until melted. As the FFwD group concludes our journey, we continue to reflect on our years of cooking from Around My French Table and a Dorie recipe seemed apropos. To make the glaze, bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. (The mixture may look curdled.) We loved it! I loved that this group gave me the excuse to explore some recipes and techniques that I’d typically skip due to the picky palates that surround me. Scrape in rhubarb and any juices. Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. This recipe can be found on page 24 of Baking Chez Moi. 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. Served with sweetened cream and berries, I got my fix of rhubarb without any competition! Add sifted ingredients alternately with … Count me in for wanting to see Bill’s list! Wow – all of these recipes look so delicious! Slide into a 350-degree oven and bake until golden and a toothpick poked in the center comes out clean, about 35 minutes. Preheat oven to 325°. However, I could write a new adage: ‘the longer the name, the better the cake’. For this upside-down cake, you do NOT need to cook the rhubarb first. Your cake looks scrumptious, Liz. Sprinkle cake with thyme leaves. Dorie Greenspan’s Rhubarb Upside-Down Brown Sugar Cake with Fresh Strawberries and Crème Fraiche. We like it served with strawberry ice cream. Stir in the yogurt on low speed. I love rhubarb and this cake is just stunning! I am a shallow person. At least you could have thrown a few raspberries into the mix to remind us that this really is the Skinny Chick’s blog. Pour melted brown sugar and butter on the bottom of coated cake pan. They needed more time than the 25 minutes called for in the full recipe, so beware if you intend to try this recipe. Your rhubarb cake looks wonderful. I like 3 cups. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. If the top is too sweet, try using more rhubarb. Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with … I am loving all the rhubarb that is coming in my CSA basket this spring. I love that line about French cooking…all because it’s French doesn’t mean it’s complicated. Press them into the brown sugar gently. French cooking does not necessarily mean complicated. You may need to reinvent your planned recipe when you see what’s available at the market. I love your choices! . Easy! In the annals of Chewing the Fat, never has one cake come close to having a name as long as this one. Pour the batter evenly over the fruit in the skillet. Great post and gorgeous photos, as always! The souffle especially brings back great memories, as I presented it to a table full of family when I made it. Isn’t that Rhubarb Cake wonderful?! Beautiful! I can’t seem to find rhubarb any place yet which bums me out because I have been wanting to try it for years now. I can see a fishy theme in your favourites. I couldn’t possibly make a list, but I love that you’ve got so much fish on yours – hooray! Toss the rhubarb with this mixture and set aside. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edges to loosen. Cool for 10 minutes before inverting onto a serving plate. Serve with yogurt. Bake for 1 hour and 15 minutes, or until the top of the cake is firm and a toothpick comes out clean. Directions: Whisk the sugar, flour and cinnamon/nutmeg together. Melt the butter in a large skillet over medium high heat then stir in the sugar. Learn how your comment data is processed. If using a cake pan, place the butter into the cake pan and then put the cake pan in the oven the butter has melted. My theme was meat and fruit. I’m not a member of FFwD but have cooked from the book and followed the members’ adventures. Your cake looks gorgeous. 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! . I’ve never seen an upside down cake with rhubarb either. Tangy rhubarb melts into a brown sugar topping on a homespun cake that is perfect for spring. Your list is a pretty sophisticated bunch of recipes Liz.I wonder want Bill’s list looks like:). Gradually add the flour mixture and … It is such fun to see everyone’s favorites and top contenders. Spread into a greased 10-in cast-iron or other ovenproof skillet. Rosy-pink rhubarb makes a particularly pretty upside-down cake. I was so proud of myself when we made that recipe. Nice list, very different from mine. I’ll have to try out some your FFwd faves (hello cheese soufflé! If you add some frozen strawberries or raspberries in addition, defrost a bit and drain so you don't have too much liquid. Place a serving plate upside down on top of cake; carefully invert pan onto plate. . Sprinkle the brown sugar evenly over the melted butter. A great round up of favorites! Taste of Home is America's #1 cooking magazine. Add eggs, one at a time, beating each until well combined. 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. Loosen cake by running a knife around pan edges. So it was often the seafood, especially the rare or raw seafood, that left the most indelible impressions. Happy Friday! You made some great selections and looking back now, I’m sorry I did not choose some of them too. Bake until cake springs back when lightly touched, 40-50 minutes. When the sugar has melted and is JUST changing color add the rhubarb. Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on May 29, 2015 WOW I must have missed your cheese souffle post – that monster looks amazing!! We just love rhubarb! Today’s challenge was to share an “aha” moment and our top 5 recipes. 3.) It’s been so long since I’ve had rhubarb that I don’t remember the taste. Using the paddle attachment of a stand mixer, whip the 2 remaining sticks ( one cup) of butter for … Preheat oven to 350 degrees. I love your Top 5 and honorable mentions. That’s the glory of upside down cake. Oh Liz!!! Add the sour cream and beat until combined. This rhubarb upside down cake looks phenom. It looks amazing (and the roasted rhubarb made my short list!). Oh boy… you know you have slacked off on French Fridays – and general blogging – when you see a top 5 list of AMFT recipes you haven’t MADE. Still a bit sidetracked by your rhubarb upside down cake. Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean. But for my friend Toni’s Rhubarb Fool: Light British Dessert, you definitely cook it down.. Arrange those delicious strawberries on the brown sugar. The French know how to make a presentation. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. *. Must be so hard to choose from such a wealth of delicious recipes. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Awesome taste - the rhubarb was caramelized perfectly and cake was the perfect compliment. This rhubarb tatin cake looks so tempting – what a glistening photo of it! I almost passed out though when I saw how much it was being sold for last week. 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! I will keep those in mind for the future. 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. Gradually fold into creamed mixture, about 1/2 cup at a time. A reminder to cook seasonally. Taking this trip down (culinary) memory lane is fascinating. To make the cake, preheat oven to 350 degrees . I do know that I love upside-down cakes a bunch, though–I just saved this, thanks for the great share! It has truly been a joy to see everyone’s selections and reflections. Our palates are very different as I don’t eat rare or raw fish. Welcome to That Skinny Chick Can Bake! The fruit and cake bake on top of … So pretty! Press those beautiful strawberries and rhubarb gently into the brown sugar. —Joyce Rowe, Stratham, New Hampshire, Homemade Rhubarb Upside-Down Cake Recipe photo by Taste of Home. While the cake is cooling make the sweetened sour cream. Layer with rhubarb; sprinkle with sugar. Your top 5 favourites look fabulous! In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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. Hope you’ve had a good weekend. Add a few spoonfuls of strawberry jam and stir well. You know, I STILL have yet to try this wonderful rhubarb. It’s true the French are excellent with presentation and this rhubarb upside down cake is no exception. Mom and I are going to have to plan a weekend trip to the farmer’s markets out East this summer. In a small bowl, combine brown sugar and butter. You’ve outdone yourself once again, Liz. Liz, it’s so interesting to hear of your aha moments and your favourite (all savoury!) awesome, simply damn delicious tangy upside down rhubarb cake!!! Liz, I think I may have to update my list after reading your post! As I predicted, now I’m wanting to remake so many recipes in the book. Beautiful! Choosing these recipes is harder than cooking them. Tuna Confit with Black Olive Tapenade and Tomato Salsa. you simmer the stalks and reduce to its juices (your cake … xodorie. I did pause at my photos of the cheese souffle. it’s wonderful to see what everyone has chosen as favorite recipes and how different the choices are. Your email address will not be published. One of my families favorite desserts! Sift flour, remaining 1 cup sugar, baking powder, and salt together in a medium mixing bowl. Beat in egg yolks and vanilla. You have a way of making everything look absolutely delicious and wonderful. I would have it with some vanilla ice cream.. Hope you’re having a great Sunday! , Beautiful photos as always! Add the dry ingredients in 3 additions whisking gently. In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. All recipes looks mouthwatering but I love rhubarb and this cake takes … the cake! Like this rhubarb upside-down cake, it’s flipped to serve and who isn’t awed by those slices of sugar-glazed apples over pastry? 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. Hi Liz, your presentation is absolutely gorgeous, love rhubarb. I’m not certain I have one particular moment, but instead, some more lessons learned. Remove and let cool 10 minutes. So many choices! They took longer than 25 minutes to fully cook. Rhubarb is delicious and super cheap too. Thank you, Dorie!! -good topping if you have a sweet tooth, This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and visual appeal. In another bowl, sift together 2 cups flour, soda, and salt. Love the lessons learned. I loved the Gravlax and the Cheese Souffle…both winners in my house! In a mixing bowl, beat cake mix with water, oil and eggs until smooth. I baked half a batch (you know who doesn’t do rhubarb) in two 5-inch diameter spring-form pans. ), Garbure (peasant stew with loads of flavor). Your cake looks so good and so perfect! 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. Whisk the flour, baking powder and salt together in a small bowl. Heat and stir until the sugar has dissolved. I am waiting eagerly for Bill’s Top 5 List! Cool the pan on a wire rack for 15 minutes. Pour batter over strawberries and rhubarb. 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. Stir in the butter and the sugar and then return to the oven for a few minutes until the sugar dissolves. Run a knife around edge of cake to loosen it from sides of pan. To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve. This cake sounds great! The rhubarb has just come up in my garden. I think I’m going to have to put my computer down until after dinner. I loved this rhubarb cake, and you’re little one looks just lovely (and you had such red rhubarb!). Line a 9 inch baking pan with nonstick spray, flour, and a parchment paper cake circle. Somehow, I don’t think too many of your top five were Mr. Bill approved I plan to try it with cherries and then try it with peaches too. What can I say? Whisk in the zest and vanilla.Pour in the butter in 3 additions. I love your rhubarb cake, it turned out Place a larger plate upside down over the skillet and use two potholdered hands to flip cake out onto it. I would fit in with your picky crowd:) See you next week. This site uses Akismet to reduce spam. https://www.tasteofhome.com/recipes/homemade-rhubarb-upside-down-cake Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Mix first 8 ingredients together in a bowl. Add 1/2 cup brown sugar and 2 teaspoons of the chopped ginger. Cool in pan on a wire rack 20 minutes. I’ll have to try this upside down cake. It’s been a terrific series and it’s a shame it’s coming to an end. Looks mouthwatering but I love upside-down cakes a bunch, though–I just saved this, thanks for the recipe see. All of these recipes look so delicious the choices are recipes you did, Liz, your presentation is gorgeous! 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