Do you cook the rhubarb? I was kind of hoping you ‘d have Bill give us HIS top 5 recipes…. Arrange those delicious strawberries on the brown sugar. Tuna Confit with Black Olive Tapenade and Tomato Salsa. Your rhubarb cake looks wonderful. Mine wouldn’t be as pretty using green rhubarb, but still tasty I’m sure:@). A reminder to cook seasonally. Roz. As we have learned along the way we have so often had similar experiences and reactions, regardless of our personal taste preferences. I made this for Memorial Day weekend. That’s the glory of upside down cake. The rhubarb is stunning!!! One of my families favorite desserts! This cake is stunning Liz! 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. , Mardi, great idea for my NEXT FFwD post . I did pause at my photos of the cheese souffle. Taste of Home is America's #1 cooking magazine. Have a great weekend, Liz. 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. The fruit and cake bake on top of … Whenever I take it to a gathering, I am always asked for the recipe. Yes, agree with Mardi would be fun to hear of Bill’s faves. I think one of the really fun things about this assignment is that we get to see what others choose! But for my friend Toni’s Rhubarb Fool: Light British Dessert, you definitely cook it down.. You have proven exactly that Lizzy . 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. Do Not Sell My Personal Information – CA Residents, 1 cup plus 2 tablespoons all-purpose flour, Optional: Whipped cream or vanilla ice cream. I love your choices! recipes. A lot of steps but definitely worth the extra work. To make the cake, preheat oven to 350 degrees . So pretty! awesome, simply damn delicious tangy upside down rhubarb cake!!! In a small mixing bowl, combine the flour, baking soda, baking … 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!! A simple layering of flavors can produce a masterpiece. Oh Liz!!! It looks so pretty xx, Okay, you just made me hungry again!! 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. Welcome to That Skinny Chick Can Bake! They needed more time than the 25 minutes called for in the full recipe, so beware if you intend to try this recipe. Mix the 2 Tablespoons melted butter, 1/2 cup granulated sugar, brown sugar, and rhubarb together. It’s been a terrific series and it’s a shame it’s coming to an end. The souffle especially brings back great memories, as I presented it to a table full of family when I made it. You know, I STILL have yet to try this wonderful rhubarb. 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? It’s been so long since I’ve had rhubarb that I don’t remember the taste. My theme was meat and fruit. However, I could write a new adage: ‘the longer the name, the better the cake’. xo I loved the Gravlax and the Cheese Souffle…both winners in my house! In another bowl, sift together 2 cups flour, soda, and salt. Set aside. Place a serving plate upside down on top of cake; carefully invert pan onto plate. In a large bowl whisk the eggs and brown sugar together until thick and smooth. It has truly been a joy to see everyone’s selections and reflections. Stir in the yogurt on low speed. Made this in a 10'' springform pan - lined with parchment paper which you NEED otherwise it'll leak! This rhubarb upside down cake looks phenom. Hope you’ve had a good weekend. You have a way of making everything look absolutely delicious and wonderful. It looks amazing (and the roasted rhubarb made my short list!). Place a larger plate upside down over the skillet and use two potholdered hands to flip cake out onto it. Looks so good! Beautiful! I would have it with some vanilla ice cream.. Hope you’re having a great Sunday! I’m not a member of FFwD but have cooked from the book and followed the members’ adventures. This lovely little cake would make a great refresher course! I do know that I love upside-down cakes a bunch, though–I just saved this, thanks for the great share! Your cake looks scrumptious, Liz. Spread the mixture onto the bottom of a 9 inch round cake pan. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. . This site uses Akismet to reduce spam. Awesome taste - the rhubarb was caramelized perfectly and cake was the perfect compliment. What can I say? Glad you were able to make that rhubarb cake, it was delicious. Taking this trip down (culinary) memory lane is fascinating. Pour melted brown sugar and butter on the bottom of coated cake pan. You made some great selections and looking back now, I’m sorry I did not choose some of them too. French cooking does not necessarily mean complicated. Sprinkle rhubarb over the brown sugar mixture in an even layer. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edges to loosen. We loved it! Dorie Greenspan’s Rhubarb Upside-Down Brown Sugar Cake with Fresh Strawberries and Crème Fraiche. Gently spoon the glaze over the top of the cake. Rhubarb Upside Down Brown Sugar Cake |Dorie Greenspan recipe Using the paddle attachment of a stand mixer, whip the 2 remaining sticks ( one cup) of butter for … Very cool!! Sprinkle the brown sugar evenly over the melted butter. Beat in sour cream and vanilla. I will keep those in mind for the future. I always leave your site feeling hungry, heading to the fridge now to see what I can whip up. Drizzle 1/4 cup melted butter over the top and … Melt the butter in a large skillet over medium high heat then stir in the sugar. Your email address will not be published. perfect. Gorgeous job with the rhubarb USD cake. it’s wonderful to see what everyone has chosen as favorite recipes and how different the choices are. Your cake looks gorgeous. 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. Wow – all of these recipes look so delicious! It really depends on the recipe. All recipes looks mouthwatering but I love rhubarb and this cake takes … the cake! Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Your cake looks so good and so perfect! This cake sounds great! In a mixing bowl, beat cake mix with water, oil and eggs until smooth. As I predicted, now I’m wanting to remake so many recipes in the book. Bake cake: For about 35 minutes, until a toothpick inserted deep into the cake (but not the topping underneath) comes out batter-free. xodorie. When the sugar has melted and is JUST changing color add the rhubarb. Whisk well. Happy Friday! I love your Top 5 and honorable mentions. I am loving all the rhubarb that is coming in my CSA basket this spring. Add sifted ingredients alternately with … Serve warm with whipped cream or ice cream as desired. A great round up of favorites! Spread into a greased 10-in cast-iron or other ovenproof skillet. 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! Love your picks! Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Think of a Tarte Tatin. , Beautiful photos as always! So glad I checked out this post before my grocery shopping trip today :)!!! 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. 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! 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. I love your rhubarb cake, it turned out At least you could have thrown a few raspberries into the mix to remind us that this really is the Skinny Chick’s blog. I like 3 cups. 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! Must be so hard to choose from such a wealth of delicious recipes. Directions: Whisk the sugar, flour and cinnamon/nutmeg together. Bake the cake for about 25 minutes, rotating it after 12 minutes. We like it served with strawberry ice cream. Remove from oven, add 1/2 teaspoon cardamom and stir until well combined. What a great collection of recipes and what fab new skills you must have learnt along this great foodie adventure! Hi Liz, your presentation is absolutely gorgeous, love rhubarb. Whisk the flour, baking powder and salt together in a small bowl. Add 1/2 cup brown sugar and 2 teaspoons of the chopped ginger. In a medium bowl, toss the rhubarb with the 1/4 cup sugar. What a beautiful upside down cake, I love rhubarb especially at this time of the year! Preheat oven to 350 degrees. Loosen cake by running a knife around pan edges. Mix first 8 ingredients together in a bowl. I’ll have to try this upside down cake. The French know how to make a presentation. Nice list, very different from mine. While the cake is cooling make the sweetened sour cream. Dump into a greased 9x13 pan. 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. Bake for 1 hour and 15 minutes, or until the top of the cake is firm and a toothpick comes out clean. Gently spoon over rhubarb. My favorite Skinny Chick recipes are the White Chocolate Monster Munch and your Kahlua Bundt Cake. Add eggs, one at a time, beating each until well combined. Our palates are very different as I don’t eat rare or raw fish. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon … 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. Butter a 9 inch round cake pan with sides at least 1½ high. All of it is beautiful. I loved this rhubarb cake, and you’re little one looks just lovely (and you had such red rhubarb!). Whisk in the zest and vanilla.Pour in the butter in 3 additions. Add the dry ingredients in 3 additions whisking gently. Gently pour the batter over the rhubarb and smooth out the top. Slide into a 350-degree oven and bake until golden and a toothpick poked in the center comes out clean, about 35 minutes. Thank you, Dorie!! Add the sour cream and beat until combined. Isn’t that Rhubarb Cake wonderful?! But if you do cook it (for other recipes). . They took longer than 25 minutes to fully cook. So creative, I’ve never seen an upside down cake with rhubabrb before and love this idea! 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. Rosy-pink rhubarb makes a particularly pretty upside-down cake. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with … So so beautiful! )..I haven’t made nearly enough from that book. Somehow, I don’t think too many of your top five were Mr. Bill approved Press those beautiful strawberries and rhubarb gently into the brown sugar. Drain the rhubarb and reserve the syrup to make the glaze. My rhubarb is ready, the dill is growing, and the tuna and mango ceviche has my mouth watering. I love rhubarb and this cake is just stunning! I’ll have to try out some your FFwd faves (hello cheese soufflé! Beat in egg yolks and vanilla. 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. https://www.tasteofhome.com/recipes/homemade-rhubarb-upside-down-cake It’s true the French are excellent with presentation and this rhubarb upside down cake is no exception. I’m not certain I have one particular moment, but instead, some more lessons learned. Dorie had us whip up an orange zest and vanilla flavored sponge cake and pour it over caramelized rhubarb. There are SO many recipes I loved—these are just a few unforgettable favorites: Tuna and Mango Ceviche (are you seeing a trend??? Your rhubarb cake looks so pretty; I’m glad you were able to get your rhubarb fix. And, once again, use the best ingredients. This recipe can be found on page 24 of Baking Chez Moi. Learn how your comment data is processed. If you add some frozen strawberries or raspberries in addition, defrost a bit and drain so you don't have too much liquid. 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. Cream the butter, remaining sugar and brown sugar in … Scrape down the sides of the bowl. Set aside. Easy! This rhubarb tatin cake looks so tempting – what a glistening photo of it! I am a shallow person. To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve. 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 reminds me a little of the rice cooker cake I recently posted about, great minds…. Very interesting. Liz, it’s so interesting to hear of your aha moments and your favourite (all savoury!) Have a great week-end! I’ve been giving a lot of mine away this year since I can’t possibly use it all. I love that line about French cooking…all because it’s French doesn’t mean it’s complicated. Remove and let cool 10 minutes. Cool in pan on a wire rack 20 minutes. For this upside-down cake, you do NOT need to cook the rhubarb first. Liz, I think I may have to update my list after reading your post! In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Pour the batter evenly over the fruit in the skillet. 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