Rhubarb Upside-Down Cake with Rosemary Caramel Sauce
We were intrigued, if skeptical, about trying this dessert of rhubarb, caramel, and rosemary from Brock Windsor, chef-owner
of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C. But the unusual combo bowled us over. Though the recipe is
time intensive, nothing is difficult.
Make an easy yet sophisticated dessert with only 4 ingredients: pound cake, fresh oranges, honey, and fresh rosemary. The
savory rosemary adds a nice balance for the sweetness of the fruit, cake and honey.