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
- brown sugar = 110 grams
- butter = 76 grams
- butter = 185 grams
- brown sugar = 330 grams
- flour = 300 grams
- baking powder = 10 grams
- salt = 3 grams
I added 1/3 cup/105 grams of strawberry jam- I heated in microwave for 30 seconds and swirled into the cake batter.
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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