Delicious! I had to make a few substitutions as this was a spur of the moment baking project. I used limes and a bit of lemonade instead of lemons, sour cream and a tad of vanilla yogurt in place of crÃ¨me fraÃ®che, and Whiskey in place of Bourbon. This is an easy, very tasty cake. The crumb is moist but not heavy, and tangy. I cut down the sugar by about a 1/4 cup. It took about 46 minutes to bake, at Boulder Co altitude. Great warm, with some vanilla ice cream.
Rhubarb Upside-Down Cake
PenelopeRB Posted: 05/21/10
cynthiatalbot Posted: 06/11/11
The cake was moist and delicious, the pecans and caramel added a nice touch. but the rhubarb was way too sour for my taste. I would suggest doubling the sugar, if not more.