So after a fun holiday weekend filled with Family, Friends and lots of yummy food. We filled our TUESDAY'S WITH DORIE slot with "Rhubard Upside Down Brown Sugar Cake". Actually since fresh rhubarb is kind of hard to get here in the canyon at this time of the year. We choose a rhubarb and wild berry frozen blend to make ours with.
We have made this recipe several times and it still tastes amazing.... You can get the recipe for this cake here or in DORIE'S new cookbook "Baking Chez Moi".page 25
Wow-I'm going to have to look for that frozen blend. I swear I only have about 2-3 weeks to get good rhubarb here. The cake looks great.
ReplyDeleteYour cake looks wonderful, I have never heard of that blend either. Gotta check it out.
ReplyDeleteYour cake looks lovely and that fruit blend sounds delicious.
ReplyDeleteThat sounds (and looks) delicious! This cake is a keeper for me, too.
ReplyDelete