Fitting I think to start with an early-season recipe, as area farmers begin to unfurl their tarps and pop-up tents, brave the unforgiving spring rains to welcome returning and new customers to market.  This cake also captures those feelings of seasonal transition – from more dense foods which comfort and combat winter’s chills to more airy concoctions that provide sustenance enough to face seasonal squalls –  while also teasing us with a glimpse of the coming season of colorful bounty. 

This cake is an adaptation of my husband’s memories from growing up – where each spring prolific rhubarb plants along the edge of the yard were turned into (among many other things) upside-down cake.  While that recipe called for cake-in-a-box, I thought this version would be a great way to celebrate spring.   Rhubarb’s tang and bright red color serve as a wonderful herald of crops coming soon to a market near you – like a wakeup call for your taste buds.  This recipe’s lovely textural pairing of gooey top with a firm vanilla bottom also strikes a nice balance between sweet and tart.   

Since rhubarb’s rhizomes break through the ground at the first rise of temperature in the spring, it is a true harbinger of growth to come; keep in mind that the leaves are toxic to eat but can be composted.  Note also that the color of the rhubarb is not an indicator of age or ripeness but rather different varieties which vary little in taste, so if you can only find green stalks they will do just fine but might not be as visually arresting as the ruby red variety.    

 

Rhubarb upside-down cake

Adapted from More from Magnolia

The original recipe claimed to yield 24 cupcakes (30 in my kitchen), so halving it is just about the right amount for one 9-inch cake pan.  When cutting the rhubarb, the thickness determines the crunchiness – the thinner the chop the softer the baked pieces will be on top of the cake. 

 

1 bunch (about 7-8 medium) stalks of rhubarb – red, green or a mix

½ c. sugar

 

1 ⅜ c.  (1 c. + ½ of ¾ c.) all-purpose flour  

2 ¼ tsp. baking soda

½ c. (1 stick) butter, softened

1 c. granulated sugar

2 large eggs, at room temp

1 c. milk

½ t. vanilla

 

Preheat the oven to 350 degrees F.

 

Remove and discard leafy tops from the rhubarb stalks if they are still attached.  Wash and dry the rhubarb, then chop into ½-inch or smaller pieces.  Toss with the sugar and set aside to get the juices flowing. 

 

Butter and flour a 9-inch cake pan.  Mix the flours together and set aside.  Cream the butter until smooth, and then add the sugar and mix until fluffy and lighter in color – scraping down the sides once to get all the butter in contact with the sugar granules.   Add the eggs one at a time, mixing in completely before adding the next.  Alternate adding the remaining ingredients in thirds by starting with the dry (flour and baking soda) and ending with the liquids (milk and vanilla).  Mix each addition until just combined into a smooth batter and set aside.

 

Give the sugared rhubarb a good stir to get the liquid on the bottom distributed over the pieces.   Dump into the prepared cake pan and spread out along the bottom – no need to be too precise as it will bake into the cake.  Pour/scrape the cake batter over the rhubarb and spread it into an even layer.  Give the pan bottom a few good whacks on the counter to settle it all down.

 

Bake in the center of the oven for 30-35 minutes, or until a toothpick inserted into the middle comes out dry.  Let cool on a rack for as long as you can stand (at least an hour if you want it to hold together).  Run a knife around the outside edge of the cake to loosen from the pan, then place a plate or a platter on top of the cake and invert the pan along with the platter.  Remove the cake pan, cut into pieces, serve and enjoy!