Rhubarb Upside-Down Cake with Rosemary Caramel Sauce recipes

Rhubarb Upside-Down Cake with Rosemary Caramel Sauce recipes
16 Ingredients
  • 1/2 pound rhubarb, cut into 1/2-in. slices (2 cups)
  • 1/2 cup plus 3 tbsp. granulated sugar
  • 3 ounces good-quality white chocolate such as Callebaut, chopped
  • 1/3 cup unsalted butter, at room temperature
  • 2 large egg whites, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1 1/3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup whipping cream
  • 1 rosemary sprig (5 in.)
  • 1 cup granulated sugar
  • 1/2 teaspoon lemon juice
  • 1/2 cup packed light brown sugar
  • 1/2 pound rhubarb, split lengthwise and cut into 2-in. pieces
Nutrition
538
27% daily value
8 servings
                                       
                                            vegetarian
     

Fat

33% 21

Saturated

65% 13

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

28% 85

Carbs (net)

- 83

Fiber

6% 2

Sugars

- 64

Sugars, added

- 62

Protein

10% 5

Cholesterol

19% 57

Sodium

12% 284

Calcium

21% 212

Magnesium

4% 19

Potassium

7% 307

Iron

12% 2

Zinc

4% 0

Phosphorus

28% 196

Vitamin A

18% 160

Vitamin C

6% 5

Thiamin (B1)

20% 0

Riboflavin (B2)

20% 0

Niacin (B3)

12% 2

Vitamin B6

4% 0

Folate equivalent (total)

18% 73

Folate (food)

- 19

Folic acid

- 32

Vitamin B12

9% 0

Vitamin D

3% 1

Vitamin E

5% 1

Vitamin K

16% 19
Comments
 
×