Tuesday, May 7, 2013

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.

7 comments:

  1. Was wondering whether to attempt the sage version because the picture looked lovely. Thanks for making me want to try it even more now!

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  2. Wow! It looks really pretty with that leaf, though I don't know that I'd want to chomp into it. Once again, I'm a slacker and I didn't make this recipe.

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  3. Yes, it is indeed very beautiful!

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  4. It looks so pretty with the sage. I think sage might pair nice with apples or mangos if you wanted something a little sweet too.

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  5. I thought the picture in the book was very pretty too and I could not find the recipe for it - till just now. Did not realize sage and geranium were one in the same. Your cake looks very pretty - but it does seem to need something more doesn't it.

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  6. Great idea! It adds such a lovely color and texture to the cake, and a beautiful flavor as well we're sure. Will definitely have to try this version in the future.

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