My rhubarb loves this weather, wet and cool. A rainy day and a quick bake was on my list in using some of the over abundant rhubarb!
Rhubarb Upside Down Cake
This is so easy and quick. You can switch it up with spelt flour, coconut sugar, coconut oil and coconut milk or whatever you have on hand. It is a very forgiving cake.
1/4 cup butter
1 cup brown sugar
4 to 5 cups rhubarb
Preheat the oven to 350°F. Melt the butter in a 9” x 9” baking pan, add the diced rhubarb and sugar mixed together and spread over the butter, covering the bottom of the pan. Set aside.
BATTER:
1 cup sugar
1 1/2 cups flour
2 tsp baking powder
1/4 cup butter
1 egg
1 tsp vanilla
About 2/3 cup milk
Place the sugar, flour, baking powder and salt into a bowl. Add the butter and cut or crumble it into the flour mixture until fine. Beat the egg with the vanilla and milk until well mixed. Pour the egg mixture over the flour mixture and blend until smooth.
Spread the batter over the rhubarb evenly. Bake for about 30 to 40 minutes until the cake tests done.
Serve warm with ice cream or yogurt.
*If you want a complete change over to a Rhubarb Upside-Down Gingerbread Cake simply add 1/2 tsp each of cinnamon and ginger and 1/2 cup molasses instead of half the sugar.
