Baba Au Rhum ~ In the 18th century, French chef, Jean Anthelme Brillat-Savarin (1755-1826), created a cake that he served with a rum sauce that he called Baba Au Savarin. The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin.
History: For a history of Baba and Baba Au Rhum, check out Linda Stradley's History of Cakes.
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