Rhubarb Upside Down Cake
Rhubarb Upside Down Cake is all about summer. I loved Rhubarb as a kid, and we had a patch in our first home. My kids would pick it, wash it and dunk it in sugar. This recipe is easy to make and it creates its own little sauce. Serve with a side of ice cream or yogurt and make your summer table a tasty place.
Rhubarb can be traced back to China where it was like many plants used for medicinal purposes. It became a major export for Asia and used to treat inflammation. http://www.kitchenproject.com/history/Rhubarb/
Growing up Italian, we didn’t eat it a lot; I learned to eat it from my friends. I found it bitter and thus, we dunked it in sugar, but I liked the crunch. Today you can find rhubarb gelato, but not too many Italian dishes with rhubarb. Growing rhubarb in Italy is a new thing, only because travellers to North America when introduced to rhubarb like the bitter taste. In Italy we have a taste for “amaro”, satisfied mostly by drinking it. We have liqueurs in this category. They produce a rhubarb nectar which is relatively new.
The local markets have the best rhubarb. 
It’s heaven when the rhubarb meets the sugar mixture and the cinnamon smells divine.
The cooked mixture looks soupy, but it creates a gooey yummy sauce.
Doesn’t get any better than eggs, sugar and vanilla.
Mix your flour with the baking powder and the milk and yogurt.
Pour the melted butter over the batter and now stir.
then Pour it all over the rhubarb sauce.
I can’t resist, and peek into the oven.
Rhubarb Upside Down Cake
An easy summer dessert to take to your table.
Ingredients
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup butter
- 4 cups rhubarb sliced
- 1/2 tsp cinnamon
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 2 cups cake and pastry flour
- 2 tsp baking powder
- 1/2 cup milk
- 1/2 cup greek yogurt
- 1/4 cup melted butter
Instructions
-
Remove the tough strings then wash the rhubarb
Cut stalks in half and then in slices. About 1/4 inch thick.
Place brown, sugar, maple syrup, butter and cinnamon in a pan.
Bring to a boil and add rhubarb. Cook until liquid thickens, about 5 minutes.
Pour into a round 8 inch cake pan.
Mix eggs, sugar and vanilla.
Assemble flour and baking powder.
Pour milk into yogurt and mix.
Add half the flour to the egg, sugar and vanilla, followed by half the milk and yogurt mixture. Beat on low each time and repeat.
Now melt the 1/4 cup butter, pour it over the batter and mix with a spatula.
Pour the mixture into the cake pan over the rhubarb.
Bake in a 350 F oven for 35 to 45 minutes. Top of cake should be golden brown. It really depends on your oven temperature.
Remove from oven and let cool for 10 minutes.
Loosen the sides of cake from pan and invert onto a plate.
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