Rhubarb Upside Down Brown Sugar Cake

Rhubarb season is so short where we live (upstate New York).  So when the Tuesday with Dorie bakers decided to bake with rhubarb this week, I was a little concerned.  I sent my husband off to Wegmans in search of rhubarb and none was to be had.  But somehow in conversation with friends the search for rhubarb came up and my friend Carol advised me that her former neighbor had tons of it in her backyard and wouldn't mind at all if we took some.  So we went knocking on said neighbor's door and I left not only with rhubarb, but also several heirloom tomato plants!

This cake was easy to bake.  The interesting part was preparing the rhubarb.  It is peeled, then cut up, then allowed to sit for half an hour combined with a half a cup of sugar.  The rhubarb gave up quite a bit of juice which Dorie recommends using as a syrup in various drinks.  I used it to flavor some water and it was delightful!

The rhubarb is caramelized and then distributed in a 9" round pan.  Then the very easy-to-make batter is poured over.

I don't think mine was a particularly beautiful and the rhubarb makes it quite tangy.  Dorie recommends serving it with ice cream or strawberries.  I served mine with strawberry ice cream and it was wonderful!

Nutella Buttons

I have been conscientious about baking and posting with the other Tuesday with Dorie bakers, but nevertheless,  I'm in a period of life that is just hurry, hurry, hurry.  I baked these last week, but only ate one before I carried them out the door to our local contra dance.  They were all consumed and many compliments found their way back to me.

These were easy and looked lovely, especially with the ganache.  I'll be making them again and keeping more than one for myself!

The egg whites and the yolk-y batter

Beginning to fold in the whites

A few left to add the top bit of batter

The glazed buttons