This unprepossessing plant. This new darling of avant-garde young chefs. This wonderful rhubarb is the spectacular upside-down topping on the most delicious of brown sugar cakes.
It is perfection on its own as a snacking cake or one could lavish it with whipped cream or crème fraíche. Add a few very ripe strawberries and it would be a spectacular finish to a meal.
This is an easy recipe to put together. You don’t use a stand mixer – just your favourite balloon whisk. The cake stays moist and delectable for up to three days. Simply keep it covered at room temperature.
This recipe calls for fresh rhubarb but you can also use frozen rhubarb. Just be sure to allow time for your frozen rhubarb to defrost and drain (gently pressing on the stalks to help remove the moisture.
April can be the cruellest of months but it gives us this tart-sweet vegetable that morphs into the most addictive of desserts. It has been a wet spring this year and the rhubarb in my garden has responded with juicy red stalks and enormous umbrella sized leaves. RHUBARB UPSIDE-DOWN BROWN SUGAR CAKE – bake it today. The recipe awaits you in MRS.BUTTERFINGERS kitchen. Bon Appetit dear friends.
(This recipe is from Dorie Greenspan’s inspiring cookbook Baking Chez Moi.)