Rhubarb Upside-down Cake

One of my favorite color combinations is red and green. But not in a Christmas-y way … more like in the rhubarb spectrum. Here’s what I’m taking about:

Yeah. Love that. Rhubarb has this jewel-like sheen when it’s raw. You chop it up, cook it down, and it’s not quite so pretty anymore, but I love the unique, floral flavor. Traditionally, it’s paired with strawberries, probably to make the strawberries go further for pie. But, I’ve always thought rhubarb is plenty special on its own, and I want it to be front and center. Also, rhubarb must be cooked and strawberries are not at their best when cooked. So. This upside-down cake is All About The Rhubarb.

Adapted from Eating Well magazine, April 2021
Cake adapted from Cook’s Illustrated Sep/Oct 2009

Chop 4-6 stalks rhubarb into 1/4″ pieces, to make about 3 cups. Toss with 1 Tbsp granulated sugar and 1/8 tsp salt. Let stand until juice has been has been released. Drain, reserving juice.

Combine dry ingredients in a medium bowl:

• 3/4 cup all purpose flour
• 1/4 cup almond meal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

Combine wet ingredients:

• Melt 6 Tbsp butter in a 2-cup measure
• Add 2/3 cup honey, stir in reserved rhubarb juice, and pour into a large bowl, whisk until smooth.
• Beat in 2 eggs,
• 1 tsp vanilla,
• 1/3 cup sour cream or yogurt.

Melt 2 Tbsp butter, stir in 1/4 cup brown sugar and 1/8 tsp salt. Toss with the rhubarb, and spread this mixture into the bottom of a buttered 8×8 baking dish (or a 9-inch cake pan.)

Stir dry ingredients into wet ingredients until just combined. Pour batter over rhubarb, spreading with spatula. Bake for 35 to 45 mins at 325, until tester comes out clean. Let cool at least 20 mins before turning out onto a serving plate.