Rhubarb Beauty
Our 10th recipe to review from Bake the Season is found on page 22; Rhubarb Upside-Down Cake.
I am not a fan of rhubarb, so it is difficult for me to judge, but I believe this recipe needs some tweaking.
Ingredients
Rhubarb
We are fortunate because we have several beautiful rhubarb plants on the farm. Every spring Scott looks forward to endless rhubarb treats.
TIP: To keep rhubarb fresh longer- loosely wrap trimmed stalks in aluminum foil and store in fridge- will keep for up to 2 weeks
- I should have used stalks that were more red, if you want a more attractive cake
Weigh your Ingredients
Caramel Rhubarb
- brown sugar = 110 grams
- butter = 76 grams
Cake
- butter = 185 grams
- brown sugar = 330 grams
- flour = 300 grams
- baking powder = 10 grams
- salt = 3 grams
The Bake
I added 1/3 cup/105 grams of strawberry jam- I heated in microwave for 30 seconds and swirled into the cake batter.
The Results
My rating of this recipe is 4 out of 5. I definitely did not get that caramel flavour from the rhubarb.
Let me know if you plan to make this cake and I will give you extra tips for a lovely scrumptious upside down cake.
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