BCM P & Q: Rhubarb Upside Down Brown Sugar Cake

Rhubarb is so springy!  (Is it spring where you live?)  What do you know?  What do you need to know?


4 thoughts on “BCM P & Q: Rhubarb Upside Down Brown Sugar Cake

  1. The recipe says that a 9″x1-1/2″ pan can be used. I used a 9″x2″ and despite the small amount of batter, the cake rose to the very top of the pan. I’m not sure what would have happened had the sides been shorter. Also, there was a lot of very hot liquid when I inverted the cake so I recommend using a larger serving plate with a lip to catch it all.

  2. This looked so straight-forward (and ended up turning out very well), but I had a couple hiccups that I wasn’t expecting. First, when I was dissolving the sugar into the melted butter, it pretty much became caramel instantly. Something about the instructed method was a little wonky. I ended up removing some clumps of caramel when I added the rhubarb and it was fine. Also, my cake took about 34 minutes to bake, not the 25 suggested. Another reason to cook to your wanted result and not to time!

  3. Mine took 35 minutes to fully bake also. And I had some hardened pieces of caramel in the pan too when I added the rhubarb to the sugar butter mixture but I ended up throwing them in the cake pan thinking they would dissolve in the oven and they did! So despite some moments of doubt it all turned out okay.

  4. I just made two cute little 6 inch cakes (one gluten free) and I’m happy with how they turned out. I even cooked the butter/sugar into caramel in the little baking pans on the stove. Fun recipe and I used some frozen rhubarb I got last spring, thawed it then did the sugar syrup. Katrina, Baking and Boys!

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