With my Sift produce box filling my fridge I had so many beautiful ingredients to choose from. I love pastry and fruit so a rhubarb tart ticked all the boxes for today's Sleeping Baby Bake. I turned to the woman who taught me how to bake, Donna Hay and found this recipe.
I used a 20cm round tin and made the below pattern by cutting the rhubarb into 5cm batons. I mapped out the pattern prior to making the caramel so that as soon as the caramel was ready I could quickly put the rhubarb batons into the tin in the desired formation.
I had enough pastry, caramel and rhubarb left over to make a second slightly smaller tart which I gave to our neighbours to enjoy.
I love the joy an upside cake brings as flipping it over is like opening a gift. Serve with a dollop of thick cream and enjoy,