So, I was invited to a friend's for dinner last week, and I offered to bring dessert. I have a ton of rhubarb in the freezer, but my friend's husband is not a fan. Plan B involved blueberries, but that was a no-no, too. Plan C kinda fell into my lap during a ransacking of my recipe binder. I just happened upon this recipe from the October 2007 issue of Bon Appetit Magazine, and I had all the ingredients on hand.
This is one frakking fantastic cake, people! It was a huge hit at dinner, and I had some left over to munch on when the urge arose. And arise it did. This makes one awesome midnight snack, I can tell you for sure.
The recipe is here.
I used dark brown sugar, not the golden kind. I actually prefer the darker sugar because it has more flavour and it's a little richer. I really think it makes a difference in the taste & texture of my baking.
When I made the glaze, at my friend's house, I added too much liquid, and it came out more as a sauce. I was totally OK with that and so was everyone else!
Definitely a keeper recipe that I think I'll go back to time & again!