BCM: Tuesday Chatter

The cake title (Rhubarb Upside Down Brown Sugar Cake) is quite a mouthful.  How about the cake?  New favorite?  Not a fan?

5 thoughts on “BCM: Tuesday Chatter

  1. Hi Guyla… I ended up using frozen rhubarb. It worked out pretty well. I just made sure to that it was thawed out and patted it dry before following any of the recipe steps and really watched it during the caramelization. I was afraid it would turn into mush… but it all worked out pretty good for me. The only trouble I had was that the cake started to collapse after sitting for a while. Not sure if that’s normal for an upside down cake (first one I’ve ever made). Anyways… Hope this helps. :)

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