Wow – all of these recipes look so delicious! 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. There are SO many recipes I loved—these are just a few unforgettable favorites: Tuna and Mango Ceviche (are you seeing a trend??? Remove from oven, add 1/2 teaspoon cardamom and stir until well combined. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour. Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. I love reading everyone’s round up. 2.) I almost passed out though when I saw how much it was being sold for last week. I plan to try it with cherries and then try it with peaches too. To make the cake, preheat oven to 350 degrees . That rhubarb upside down cake would be number one for me! Combine 1 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in a small bowl and sprinkle it over the rhubarb. Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Yes, agree with Mardi would be fun to hear of Bill’s faves. Required fields are marked *, By using this form you agree with the storage and handling of your data by this website. Sift flour, remaining 1 cup sugar, baking powder, and salt together in a medium mixing bowl. Pour the batter evenly over the fruit in the skillet. It’s been a terrific series and it’s a shame it’s coming to an end. Have a great week-end! Great post and gorgeous photos, as always! Remove and let cool 10 minutes. Glad you were able to make that rhubarb cake, it was delicious. That’s the glory of upside down cake. Roz. Whisk the flour, baking powder and salt together in a small bowl. . Cream the butter, remaining sugar and brown sugar in … I think one of the really fun things about this assignment is that we get to see what others choose! I love your Top 5 and honorable mentions. Still a bit sidetracked by your rhubarb upside down cake. Add the sour cream and beat until combined. Set aside. If the top is too sweet, try using more rhubarb. I made this for Memorial Day weekend. You know, I STILL have yet to try this wonderful rhubarb. I am a shallow person. Easy! As I predicted, now I’m wanting to remake so many recipes in the book. Tuna Confit with Black Olive Tapenade and Tomato Salsa. Liz, it’s so interesting to hear of your aha moments and your favourite (all savoury!) Learn how your comment data is processed. xodorie. We like it served with strawberry ice cream. You’ve outdone yourself once again, Liz. I’ll have to try this upside down cake. In a small bowl, combine brown sugar and butter. My friends said it is definately a "keeper", Excellent, caramelized rhubarb on top is wonderful:) outstanding with a cup of good quality coffee/ espresso, Did not think the topping would be so carmalized/crunchy...I was not a fan but my family loved it. Your top 5 favourites look fabulous! 3. So glad I checked out this post before my grocery shopping trip today :)!!! My theme was meat and fruit. This lovely little cake would make a great refresher course! Dorie’s rhubarb cake is the perfect example as was her. I would fit in with your picky crowd:) See you next week. Awesome taste - the rhubarb was caramelized perfectly and cake was the perfect compliment. Drizzle 1/4 cup melted butter over the top and … You have a way of making everything look absolutely delicious and wonderful. The rhubarb is stunning!!! So much good food that I forgot about! And your rhubarb cake looks gorgeous! ), Garbure (peasant stew with loads of flavor). 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. Mix first 8 ingredients together in a bowl. Scrape in rhubarb and any juices. I would have it with some vanilla ice cream.. Heat and stir until the sugar has dissolved. What can I say? In the annals of Chewing the Fat, never has one cake come close to having a name as long as this one. Sprinkle on the 1/4 c brown sugar and then the cinnamon. 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. . While the cake is cooling make the sweetened sour cream. Arrange those delicious strawberries on the brown sugar. Love the lessons learned. I always leave your site feeling hungry, heading to the fridge now to see what I can whip up. Think of a Tarte Tatin. French cooking does not necessarily mean complicated. https://www.tasteofhome.com/recipes/rhubarb-upside-down-cake Taking this trip down (culinary) memory lane is fascinating. Awh YEAH, Liz…. Pour melted brown sugar and butter on the bottom of coated cake pan. 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. I’ve been giving a lot of mine away this year since I can’t possibly use it all. In a large mixing bowl, beat the eggs, oil, vanilla extract and sugar until combined. For this upside-down cake, you do NOT need to cook the rhubarb first. I’ve never seen an upside down cake with rhubarb either. One of my families favorite desserts! 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. A twist on the upside down cake utilizing fresh spring rhubarb. In a small saucepan, melt butter and brown sugar over low heat until melted. xo Beautiful! Pour batter over rhubarb; carefully smooth top with the back of a wooden spoon. Love your picks! Served with sweetened cream and berries, I got my fix of rhubarb without any competition! xo, Liz, what a beautiful rhubarb dessert! Note: This post may contain affiliate links; view. Our palates are very different as I don’t eat rare or raw fish. I did pause at my photos of the cheese souffle. The dilled gravlax is one of my favorites also. I am loving all the rhubarb that is coming in my CSA basket this spring. . 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. Pour batter over strawberries and rhubarb. So it was often the seafood, especially the rare or raw seafood, that left the most indelible impressions. The fruit and cake bake on top of … I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. I am waiting eagerly for Bill’s Top 5 List! Gently spoon over rhubarb. Gradually add the flour mixture and … So pretty! you simmer the stalks and reduce to its juices (your cake … Love the photos that you’re sharing of your new little puppy — so precious! Isn’t that Rhubarb Cake wonderful?! Cool in pan on a wire rack 20 minutes. Dorie Greenspan’s Rhubarb Upside-Down Brown Sugar Cake with Fresh Strawberries and Crème Fraiche. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with … This cake is stunning Liz! Nice list, very different from mine. Bake for 1 hour and 15 minutes, or until the top of the cake is firm and a toothpick comes out clean. Sprinkle cake with thyme leaves. Liz, I think I may have to update my list after reading your post! Your cake reminds me a little of the rice cooker cake I recently posted about, great minds…. Must be so hard to choose from such a wealth of delicious recipes. A reminder to cook seasonally. It has truly been a joy to see everyone’s selections and reflections. In a small mixing bowl, combine the flour, baking soda, baking … 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. Directions: Whisk the sugar, flour and cinnamon/nutmeg together. Butter a 9 inch round cake pan with sides at least 1½ high. Gently spoon the glaze over the top of the cake. I’ll have to try out some your FFwd faves (hello cheese soufflé! 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. You may need to reinvent your planned recipe when you see what’s available at the market. Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean. There’s no guess work as to how much you need to sweeten the rhubarb since it’s literally baking in a pool of brown sugar and butter. It is such fun to see everyone’s favorites and top contenders. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. All of it is beautiful. Whisk well. It’s been so long since I’ve had rhubarb that I don’t remember the taste. In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Hope you’re having a great Sunday! Work the butter in with your fingers until it resembles cornmeal. A simple layering of flavors can produce a masterpiece. Add 1/2 cup brown sugar and 2 teaspoons of the chopped ginger. Using the paddle attachment of a stand mixer, whip the 2 remaining sticks ( one cup) of butter for … I can see a fishy theme in your favourites. I love an upside down cake but this is the first one I’ve ever seen with rhubarb. Place a serving plate upside down on top of cake; carefully invert pan onto plate. I love your choices! Very interesting. My small version took more than 25 minutes. Drain the rhubarb and reserve the syrup to make the glaze. A lot of steps but definitely worth the extra work. I’d love to see Bill’s list too! Toss the rhubarb with this mixture and set aside. Slide into a 350-degree oven and bake until golden and a toothpick poked in the center comes out clean, about 35 minutes. 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! The French know how to make a presentation. Your email address will not be published. Spread the mixture onto the bottom of a 9 inch round cake pan. The souffle especially brings back great memories, as I presented it to a table full of family when I made it. You have proven exactly that Lizzy . Layer with rhubarb; sprinkle with sugar. So many choices! We balanced the fruit's tang with a crunchy nut-and-brown-sugar topping. Thank you, Dorie!! Have a great weekend, Liz. It really depends on the recipe. I love rhubarb and this cake is just stunning! Beat in sour cream and vanilla. They took longer than 25 minutes to fully cook. Press them into the brown sugar gently. Welcome to That Skinny Chick Can Bake! I love your rhubarb cake, it turned out Dorie had us whip up an orange zest and vanilla flavored sponge cake and pour it over caramelized rhubarb. I love that line about French cooking…all because it’s French doesn’t mean it’s complicated. I will keep those in mind for the future. Stir in the butter and the sugar and then return to the oven for a few minutes until the sugar dissolves. Count me in for wanting to see Bill’s list! Press those beautiful strawberries and rhubarb gently into the brown sugar. Add sifted ingredients alternately with … A great round up of favorites! Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon … Sprinkle rhubarb over the brown sugar mixture in an even layer. 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. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Your rhubarb cake looks so pretty; I’m glad you were able to get your rhubarb fix. I’m not certain I have one particular moment, but instead, some more lessons learned. 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. It looks amazing (and the roasted rhubarb made my short list!). Do Not Sell My Personal Information – CA Residents, 1 cup plus 2 tablespoons all-purpose flour, Optional: Whipped cream or vanilla ice cream. it’s wonderful to see what everyone has chosen as favorite recipes and how different the choices are. RHUBARB UPSIDE DOWN CAKE Base 2 tablespoons butter, melted 1/2 cup granulated sugar (or brown sugar is nice) 3/4 lb rhubarb (4 stalks) 1 teaspoon grated orange rind Cake 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt pinch or two of cinnamon 1/4 cup butter 1/2 cup sugar 1 egg 1 teaspoon grated orange rind , Beautiful photos as always! Cream the butter, remaining sugar and brown sugar in a large bowl until light and fluffy. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. Place a larger plate upside down over the skillet and use two potholdered hands to flip cake out onto it. Thanks for the link to the how-to on making rhubarb glisten on my cakes =0, That Rhubarb Down Cake surprised me with how good it is! Rosy-pink rhubarb makes a particularly pretty upside-down cake. In a large bowl whisk the eggs and brown sugar together until thick and smooth. And, once again, use the best ingredients. I thought for sure a chocolate something would have made your list! My rhubarb is ready, the dill is growing, and the tuna and mango ceviche has my mouth watering. Looking at all these gorgeous meals I’m just getting hungrier and hungrier and dinner is still hours away! All recipes looks mouthwatering but I love rhubarb and this cake takes … the cake! Sprinkle the brown sugar evenly over the melted butter. Made this in a 10'' springform pan - lined with parchment paper which you NEED otherwise it'll leak! -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. Please leave a comment on the blog or share a photo on Pinterest, posted by Liz Berg on May 29, 2015 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? In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Baking Rhubarb Upside Down Cake The other reason that I like upside down cake is that the fruit caramelizes in the bottom of the pan with the brown sugar and butter, and oh man is it delicious when it comes out! Choosing these recipes is harder than cooking them. We loved it! I love this rhubarb upside down cake! Rhubarb Upside Down Brown Sugar Cake |Dorie Greenspan recipe Very cool!! I loved the Gravlax and the Cheese Souffle…both winners in my house! Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edges to loosen. To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve. Let stand until cake releases from pan, about 5 minutes; carefully remove pan. Your cake looks gorgeous. Your email address will not be published. Your rhubarb cake looks wonderful. It’s true the French are excellent with presentation and this rhubarb upside down cake is no exception. I can sure see why you selected the recipes you did, Liz, they are my favourites too! It looks so pretty xx, Okay, you just made me hungry again!! Hi Liz, your presentation is absolutely gorgeous, love rhubarb. I think I’m going to have to put my computer down until after dinner. Yeah, where are the desserts, the raspberries??? Bake until cake springs back when lightly touched, 40-50 minutes. . In another bowl, sift together 2 cups flour, soda, and salt. I was kind of hoping you ‘d have Bill give us HIS top 5 recipes…. On occasion, Dorie shares some of these recipes on her blog, but this one is not available on-line as of yet. However, I could write a new adage: ‘the longer the name, the better the cake’. I made a half batch in 5-inch springform pans. Add the dry ingredients in 3 additions whisking gently. awesome, simply damn delicious tangy upside down rhubarb cake!!! So creative, I’ve never seen an upside down cake with rhubabrb before and love this idea! Though, having said that, any of the ones you picked could have landed on my list as well. In a circular pattern around the pan, arrange slices of rhubarb over brown sugar. Cool the pan on a wire rack for 15 minutes. 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 like 3 cups. Oh Liz!!! Serve warm with whipped cream or ice cream as desired. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. Scrape down the sides of the bowl. Spread into a greased 10-in cast-iron or other ovenproof skillet. WOW I must have missed your cheese souffle post – that monster looks amazing!! Preheat oven to 350 degrees. This recipe can be found on page 24 of Baking Chez Moi. This cake sounds great! Whisk in the zest and vanilla.Pour in the butter in 3 additions. recipes. If you add some frozen strawberries or raspberries in addition, defrost a bit and drain so you don't have too much liquid. I have never baked an upside down cake with rhubarb. perfect. Now sprinkle evenly with rhubarb. At least you could have thrown a few raspberries into the mix to remind us that this really is the Skinny Chick’s blog. Serve with yogurt. So much fun, though, to see how different our choices have been so far. Mine wouldn’t be as pretty using green rhubarb, but still tasty I’m sure:@). Mix the 2 Tablespoons melted butter, 1/2 cup granulated sugar, brown sugar, and rhubarb together. Preheat oven to 325°. Line a 9 inch baking pan with nonstick spray, flour, and a parchment paper cake circle. Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. https://www.tasteofhome.com/recipes/homemade-rhubarb-upside-down-cake So so beautiful! Rhubarb Upside Down Cake is elegant but homey and so simple to make! Somehow, I don’t think too many of your top five were Mr. Bill approved You made some great selections and looking back now, I’m sorry I did not choose some of them too. 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. Coat a 9″ circular cake pan with cooking spray and set aside. Stir in the yogurt on low speed. But for my friend Toni’s Rhubarb Fool: Light British Dessert, you definitely cook it down.. I couldn’t possibly make a list, but I love that you’ve got so much fish on yours – hooray! Turn pan upside down onto a cooling rack (set over a sheet pan to catch any drippings). Dump into a greased 9x13 pan. 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. Your cake looks so good and so perfect! Beautiful! Preheat oven to 350 degrees. Makes me jealous about only getting frozen rhubarb around these parts. Bake the cake for about 25 minutes, rotating it after 12 minutes. Bake at 350 30-40 minutes or until cake springs back when touched. Slide the skillet into the oven and bake 25 to 30 minutes, until the cake is golden brown and springy to the touch at the center. 51 Comments // Leave a Comment ». Add a few spoonfuls of strawberry jam and stir well. Loosen cake by running a knife around pan edges. Scrape the rhubarb and syrup into the cake pan and leave to cool. As we have learned along the way we have so often had similar experiences and reactions, regardless of our personal taste preferences. Gently pour the batter over the rhubarb and smooth out the top. (The mixture may look curdled.) This rhubarb tatin cake looks so tempting – what a glistening photo of it! Your list is a pretty sophisticated bunch of recipes Liz.I wonder want Bill’s list looks like:). Do you cook the rhubarb? Whenever I take it to a gathering, I am always asked for the recipe. 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. Yummy! This site uses Akismet to reduce spam. My favorite Skinny Chick recipes are the White Chocolate Monster Munch and your Kahlua Bundt Cake. I do know that I love upside-down cakes a bunch, though–I just saved this, thanks for the great share! But if you do cook it (for other recipes). )..I haven’t made nearly enough from that book. Melt the butter in a large skillet over medium high heat then stir in the sugar. Scrape in cake batter; smooth top. Beat in egg yolks and vanilla. This rhubarb upside down cake looks phenom. Rhubarb is delicious and super cheap too. *. Your cake looks scrumptious, Liz. Tangy rhubarb melts into a brown sugar topping on a homespun cake that is perfect for spring. With your fingers, blend the … Run a knife around edge of cake to loosen it from sides of pan. 3.) What a great collection of recipes and what fab new skills you must have learnt along this great foodie adventure! I was so proud of myself when we made that recipe. Mom and I are going to have to plan a weekend trip to the farmer’s markets out East this summer. When the sugar has melted and is JUST changing color add the rhubarb. Taste of Home is America's #1 cooking magazine. In a medium bowl, toss the rhubarb with the 1/4 cup sugar. Cool for 10 minutes before inverting onto a serving plate. Gorgeous job with the rhubarb USD cake. What a beautiful upside down cake, I love rhubarb especially at this time of the year! Hope you’ve had a good weekend. Add eggs, one at a time, beating each until well combined. They needed more time than the 25 minutes called for in the full recipe, so beware if you intend to try this recipe. To make the glaze, bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Looks so good! Today’s challenge was to share an “aha” moment and our top 5 recipes. I loved this rhubarb cake, and you’re little one looks just lovely (and you had such red rhubarb!). The rhubarb has just come up in my garden. , Mardi, great idea for my NEXT FFwD post . 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. We just love rhubarb! —Joyce Rowe, Stratham, New Hampshire, Homemade Rhubarb Upside-Down Cake Recipe photo by Taste of Home. Bake cake: For about 35 minutes, until a toothpick inserted deep into the cake (but not the topping underneath) comes out batter-free. Happy Friday! 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. Gradually fold into creamed mixture, about 1/2 cup at a time. I’m not a member of FFwD but have cooked from the book and followed the members’ adventures.
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