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Tuesday, May 7, 2013

TWD: Upside-down Rhubarb Cake


We used frozen rhubarb from our garden last year and only had enough to make half the recipe. We put it in an 8x8 pan and the cake turned out pretty good! The caramel got overcooked- probably because the instructions didn't give a temperature. Overall though the cake tasted good, especially with powdered sugar sprinkled on top! You can get the recipe here.

10 comments:

  1. Rhubarb in the freezer is never a bad thing!

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  2. Rhubarb season is my favorite season! This looks delicious and I will probably be making it sometime soon.

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  3. The instructions were pretty iffy on the caramel. But it is one delicious dessert. I can't wait to try it with other fruit.

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  4. How lucky to have rhubarb in the freezer. I couldn't even find frozen rhubarb in the grocery stores! Might how to put some away once it is finally in season here.

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  5. I'm going to give growing rhubarb a shot. How nice to have it at hand. This was a delicious cake!

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  6. We never even thought to look for rhubarb in the freezer section. Great idea! We loved this cake using pears, and will be making it again when rhubarb becomes available in our area.

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  7. So nice that you had last year's rhubarb to work with. I'm looking forward to making this again when my own rhubarb is ready.

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  8. So nice that you had last year's rhubarb to work with. I'm looking forward to making this again when my own rhubarb is ready.

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  9. Must try more rhubarb recipes! I'm a rhubarb novice. :)

    Looks delicious!!

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  10. You have rhubarb in your garden? I am so jealous! This looks so good :)

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