I’ve never been a tremendous fan of rhubarb, but I know plenty of people who love and enjoy it, my family included. Last year, my dad and sister decided to try growing some ourselves, and we now have a dedicated rhubarb patch on the farm where it is thriving.
My dad has always been a lover of rhubarb, so I think the idea was mainly his. My sister doesn’t really eat it, to my knowledge, but she is more than willing to use it in recipes for the rest of the family to savour.
I thought I would share a recipe from tasteofhome.com for a Rhubarb Berry Upside-Down Cake for all of the rhubarb lovers out there. Check it out.
“Ingredients
- 2 tablespoons butter
- 1-3/4 cups chopped fresh rhubarb
- 1/2 cup fresh blueberries
- 2 tablespoons dried cranberries
- 2 tablespoons brown sugar
“Cake:
- 6 tablespoons butter, softened
- 1 cup sugar
- 1 tablespoon brown sugar
- 2 large eggs
- 1 tablespoon seedless strawberry jam
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 1/4 cup orange juice
“Directions
“Preheat oven to 350°. Place 2 tablespoons butter in an 11×7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.
“Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
“In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly.
“Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
“Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature,” the recipe states.
Enjoy, my friends.
Photo by Julia Topp on Unsplash
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