Do you have memories of picking fresh rhubarb stalks from the garden and dipping them in sugar for a mouth-
watering treat? Rich in tannin, an astringent substance found in many healthy foods such as wine and tea, rhubarb has a tartness that is all its own. It is best consumed in moderation as part of a dessert or sauce. My favorite rhubarb recipe comes from my grandma. She makes this Upside Down Rhubarb Cake every spring.
Select crisp, deeply colored rhubarb stalks. Wash them and trim off the dried ends. Slice the stalks into half-inch pieces for this recipe. You may want to stock up on rhubarb from the farmers’ market right now. Chop it, bag it and freeze for up to six months. Cakes and breads made with rhubarb may also be frozen. This recipe can be adapted for special diets. It works well with a gluten free cake mix. You may substitute canned coconut milk or another non-dairy cream substitute and EnerG Egg Replacer for a vegan rhubarb cake. I even made a grain free version of the cake with good results. Happy indulgence!
Upside Down Rhubarb Cake Recipe
1 package Yellow Cake Mix made according to package directions
2 cups of sliced Rhubarb
1 cup Sugar
1 cup Heavy Whipping Cream
Preheat your oven to 350 and butter a 9 X 13 glass or stoneware pan. Mix the cake mix according to package directions and pour the batter into the pan. Scatter the rhubarb over the cake batter. Next sprinkle one cup of sugar over the batter. Finally, pour one cup of heavy whipping cream over the whole thing. Bake the cake for 45 – 50 minutes. Baking times will be longer if using a gluten free cake mix. Invert the cake on the plate when serving. Add whipped cream or ice cream for a real treat.
