I love rhubarb so I was looking forward to this week's Tuesdays with Dorie selection from Baking Chez Moi, and it didn't disappoint.
The rhubarb was sweet-tart, and the ratio of caramelized vegetable to butterscotch flavoured cake was perfect. The cake was a little dense, but I had reduced the sugar by 1/3 the recipe so that may have played a role, but it was also very soft and moist and held together even after absorbing all of the juices released by the rhubarb while it baked.
Apart from a red currant jelly glaze that provided a glossy finish, I didn't include any of the optional ingredients or accompaniments, but the cake didn't need them; it was delicious served as is.
Visit Tuesdays with Dorie to see everyone's wonderful cakes.