TWD -- Baking with Julia: Rhubarb Baby Cakes (the sage version)
Erin is the host this month for the Upside Down Rhubarb Baby Cakes. Instead of using rhubarb, I decided to use sage since it looked so pretty in the book; and it was also easier than making the caramel for the rhubarb. The cake was easy to make and had a nice light texture to it. I think it was a little plain on its own, but it would be good with fresh whipped cream or ice cream. I liked the sage flavor even though it was a bit odd to have herbs on a dessert. Please visit Erin's blog to see her lovely cake.