In the spirit of cherished culinary journeys and the joy of seasonal flavors, I’m delighted to share this exceptional Rhubarb Upside-Down Brown Sugar Cake. This recipe, a true highlight from the esteemed Dorie Greenspan, arrives at a perfect time as my Tuesdays with Dorie friends and I reflect on our years exploring her masterful cookbook, “Around My French Table.” As our collaborative cooking adventure concludes, it feels only fitting to celebrate with a dish that embodies Dorie’s philosophy of accessible elegance and seasonal delight.
Embracing the Wisdom of Dorie Greenspan: Timeless Lessons for Every Baker
Over the years spent delving into Dorie Greenspan’s extensive repertoire, particularly through our French Fridays with Dorie group (and its successor, Tuesdays with Dorie), I’ve gathered more than just recipes; I’ve accumulated invaluable lessons that have profoundly shaped my approach to cooking and baking. While it’s hard to pinpoint one single “aha” moment, a collection of insights has continually resonated. These principles aren’t just for French cuisine; they are universal truths for anyone who loves to cook.
- French Cooking Need Not Be Intimidatingly Complex: One of the most significant revelations from Dorie’s work is that “French” does not automatically equate to “complicated.” Instead, her recipes often demonstrate how a thoughtful, simple layering of high-quality ingredients can produce dishes of remarkable depth and sophistication. It’s about understanding the synergy of flavors, not necessarily mastering intricate techniques. This understanding empowered countless home cooks to explore French cuisine with confidence, transforming what once seemed unapproachable into a delightful challenge.
- The Imperative of Seasonal Cooking: Dorie consistently champions the use of seasonal produce, and her recipes are a vibrant testament to this philosophy. This Rhubarb Upside-Down Brown Sugar Cake is a stellar example, showcasing the tart brightness of spring rhubarb. I’m reminded of another Dorie gem, her Roasted Rhubarb, which we savored during our FFwD days back in 2011. Cooking with ingredients at their peak not only enhances flavor but also connects us more deeply to the rhythm of nature and the bounty of our local markets. It encourages creativity and adaptability in the kitchen, making each dish taste fresher and more alive.
- The Golden Rule: Start with the Best Ingredients: This lesson is a recurring theme in Dorie’s writings and a cornerstone of truly delicious food. The quality of your ingredients fundamentally dictates the outcome of your dish. Sometimes, this means being flexible. If your planned recipe calls for an ingredient that isn’t at its best or isn’t available, Dorie’s approach encourages reinvention. Explore what’s fresh and vibrant at the market and let those discoveries guide your culinary choices. This adaptability ensures that every meal is built on a foundation of optimal flavor.
These lessons, gleaned from years of baking and cooking alongside Dorie, transcend mere instruction. They are an invitation to approach the kitchen with curiosity, respect for ingredients, and a belief in the power of simple, well-executed food.
The Allure of the Rhubarb Upside-Down Brown Sugar Cake
There’s an undeniable charm to a beautifully presented dessert, and the French truly excel at this. Consider the iconic Tarte Tatin – a rustic yet elegant apple tart that’s inverted to reveal caramelized fruit atop a flaky crust. This Rhubarb Upside-Down Brown Sugar Cake shares that same dramatic, delightful reveal. Who isn’t captivated by those perfectly arranged slices of sugar-glazed fruit, creating a stunning visual feast before the first bite? Dorie Greenspan masterfully applies this concept to fresh rhubarb, transforming a humble ingredient into a show-stopping cake.
For this particular cake, Dorie guides us through creating a delicate, aromatic sponge cake, infused with bright orange zest and warm vanilla. This luscious batter is then poured over a bed of artfully arranged, caramelized rhubarb. The magic happens in the oven: as the cake bakes, the rhubarb softens, releasing its vibrant juices and melding with the brown sugar to form a rich, glistening topping that becomes the crown of the cake upon inversion. The tartness of the rhubarb beautifully balances the sweetness of the brown sugar and the tender crumb of the cake, creating a symphony of flavors and textures. I’ve also had the pleasure of baking Dorie’s Rhubarb Baby Cakes, another utterly delicious variation that proves her genius with this seasonal star.
My recent endeavor involved baking half a batch of this magnificent cake, opting for two charming 5-inch diameter springform pans. This modification presented a slight variation in baking time; these smaller cakes required a bit more than the 25 minutes suggested for the full-sized recipe, a valuable tip for anyone considering scaling down. The result? Individual portions of exquisite rhubarb cake, perfect for sharing (or, let’s be honest, enjoying without competition!). Served alongside a dollop of sweetened cream and a scattering of fresh berries, it provided the perfect fix of rhubarb – a true taste of spring’s bounty. This delightful recipe can be found on page 24 of “Baking Chez Moi.” While Dorie occasionally shares some of her cookbook recipes on her blog, this particular gem has, as of yet, remained exclusively within the pages of her book, making it a treasure for cookbook enthusiasts.
My Unforgettable Top 5 French Fridays with Dorie Recipes
Our years with French Fridays with Dorie introduced me to an incredible array of dishes, making it incredibly challenging to narrow down my favorites. However, some recipes left such an indelible impression that they have earned a permanent place in my culinary hall of fame. These aren’t just meals; they are culinary experiences that broadened my palate and refined my understanding of French home cooking.
Salmon Tartare: A stunning appetizer that truly showcases the beauty of fresh, raw ingredients. Dorie’s version, vibrant with avocado and tomato, felt both elegant and surprisingly simple to prepare, proving that restaurant-quality dishes are attainable at home. It’s a burst of freshness in every bite, perfect for special occasions.
Tuna and Mango Ceviche: Yes, you’re seeing a trend here! My fondness for fresh, bright seafood dishes shone through in this vibrant ceviche. The combination of succulent tuna, sweet mango, and zesty lime created an explosion of tropical flavors. It was a refreshing departure from traditional French fare, yet utterly Dorie in its exquisite balance.
Garbure: This outrageously delicious peasant stew was a revelation. Hearty, comforting, and packed with layers of flavor from an assortment of vegetables and meats, it epitomizes soul-warming French country cooking. It taught me the profound satisfaction that can come from humble ingredients cooked with care.
Dilled Gravlax: Curing your own salmon seemed daunting at first, but Dorie made it approachable and incredibly rewarding. The delicate, dill-infused salmon, served with a tangy mustard sauce, was far superior to any store-bought version. It was a project that yielded impressive and delicious results.
Cheese Soufflé: This ethereal, cloud-like creation was the ultimate test of baking finesse, yet Dorie’s clear instructions made it achievable. The rich, savory Gruyere flavor, combined with its dramatic rise, made it an unforgettable and truly impressive dish that always wows.
Beyond the Top 5: More Culinary Masterpieces from Dorie Greenspan
While my top five hold a special place, several other Dorie Greenspan creations deserve honorable mentions for their ingenuity and sheer deliciousness. These include the elegant Scallops with Caramel Orange Sauce, a sophisticated dish that perfectly balances sweet and savory; the classic and refreshing Salade Nicoise, a perfect light meal; and the robust Tuna Confit with Black Olive Tapenade and Tomato Salsa, a Mediterranean-inspired triumph.
You might notice a distinct lack of traditional desserts or raspberry-focused treats among my favorites. This highlights one of the greatest gifts of participating in a cooking group like French Fridays with Dorie: it provided the perfect impetus to step outside my usual culinary comfort zone. Surrounded by picky palates at home, I often gravitated towards familiar dishes. However, this group gave me the “excuse” to explore more adventurous recipes and techniques that I might typically skip. Consequently, it was often the seafood dishes – especially those featuring rare or raw preparations – that left the most indelible impressions on me. Dishes like the Salmon Tartare and Tuna Ceviche were not just meals; they were gateways to new flavors and a deeper appreciation for diverse culinary traditions. Thank you, Dorie, for continuously inspiring and guiding us through such a rich and rewarding culinary journey!
Rhubarb Upside Down Brown Sugar Cake
30 minutes
25 minutes
55 minutes
8
A twist on the upside down cake utilizing fresh spring rhubarb.
Ingredients
Rhubarb Topping:
- 1 1/4-1 1/2 cups rhubarb, trimmed and rinsed (peel if stems are tough)
- 3/4 cup sugar, divided (1/4 cup to caramelize)
- 1 1/2 tablespoons butter
Cake:
- 1 cup flour
- 1 teaspoon baking powder
- Pinch of sea salt
- 3 eggs, room temperature
- 3/4 cup brown sugar
- Zest of one orange, finely grated
- 1 1/2 teaspoon vanilla
- 1 stick (1/2 cup) butter, melted
Glaze:
- Leftover rhubarb syrup
- Strawberry jam
Garnish:
- 2 cups of strawberries, leaves and hulls removed, then cut in half
- 8 ounces creme fraiche
Instructions
Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes.
Drain the rhubarb and reserve the syrup to make the glaze.
Butter a 9 inch round cake pan with sides at least 1½ high. Set aside.
Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool.
To make the cake, preheat oven to 350 degrees .
Whisk the flour, baking powder and salt together in a small bowl.
In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla.Pour in the butter in 3 additions. Whisk well.
Add the dry ingredients in 3 additions whisking gently.
Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet.
Bake the cake for about 25 minutes, rotating it after 12 minutes. My small version took more than 25 minutes.
Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan.
Transfer to serving plate.
To make the glaze, bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well. Gently spoon the glaze over the top of the cake.
To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.
Notes
I made a half batch in 5-inch springform pans. They took longer than 25 minutes to fully cook.
Nutrition Information:
Yield:
8
Serving Size:
1 slice
Amount Per Serving:
Calories: 419Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 111mgSodium: 180mgCarbohydrates: 65gFiber: 2gSugar: 46gProtein: 5g
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