Rhubarb rhubarb rhubarb...

[offcntr]

...is apparently what theatrical actors mutter when making crowd noises on set or stage.

I've got a nice bunch of rhubarb plants in my garden, from a root ball provided by another potter when we moved in, 20 years ago. They come in a little thin in early spring, but if I harvest them, and keep them watered, they regrow nice sturdy stalks well into summer. Came in with a basket full the other day and asked Denise, "Pie, crisp, or upside-down cake?"

I don't know why I bother asking. The answer is pre-ordained.


Here's the recipe I have from my Mom.

Rhubarb Upside-Down Cake

3 cups sliced rhubarb
1-1/2 cups sugar

1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cup flour
1/4 tsp salt
3 tsp baking powder
1/2 cup milk

Grease a 9x13" cake pan. Spread rhubarb slices evenly in the pan and cover evenly with sugar.

Cream together shortening and sugar and beat in eggs. Whisk or sift together dry ingredients, then add alternating with milk. Mix until incorporated, scraping down the bowl, then continue mixing on medium another two minutes.

Spread batter evenly over rhubarb mixture, all the way to edge of pan.

Bake 45 minutes at 350° F. Remove from oven and let cool 5 minutes. Dust bottom of cake with powdered sugar, loosen edges from pan and turn over onto a tray or sheet pan.

Comments

[james]

Ooooh, that looks awesome. I have always loved Rhubarb Strawberry pie (or crisp, crumble, etc). But for some reason I never think to get rhubarb and make some. (Until after rhubarb season is over, then I think of it.)

[lydamorehouse]

Yum! We are supposedly getting more rhubarb in tomorrow's CSA. I am excite. There may be upside down cake in our future too!

[offcntr]

For some reason, I can't handle cooked strawberries. I'll make a glacé pie (small amount of cooked glaze over lots of fresh berries) or freezer jam, but not cooked, even though I make and can jam from other berries (e.g. black, blue).

Fresh rhubarb pie is awesome, though.