This week on Tuesdays with Dorie we are baking Rhubarb Upside Down Brown Sugar Cake from Baking Chez Moi. When this recipe was picked I casually checked the grocery stores to see if rhubarb was available and it was. But as luck would have it the week I need to buy it I can’t find it. My husband and I called several stores to find some and luckily store number six had some. I am not sure what the problem is with rhubarb in California but suddenly our supplies ran out.
Butter is melted in a pan and 1/4 cup sugar is added then cooked until it starts to brown. Then the drained rhubarb, butter and sugar mixture is cooked for about 3 minutes or until the rhubarb is softened.
My upside down cake came out perfect. I opted to brush my cake with some melted apple jelly which did give it a nice glossy look. I served it with Dorie’s suggestion of strawberries and whipped cream. The group really noticed the citrus flavor from the orange rind and liked it. I thought all the flavors worked really well together; rhubarb, orange, strawberries, cake and cream. What’s not to like? I would definitely make it again.
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. To see what others did in this group go here.