After my recent rhubarb harvest featured in my Weekend Love It, I tackled a Rhubarb Upside-Down Cake inspired by Martha. However, I went with a semi-homemade version that Sandra Lee would be proud of. I figured that since I harvested the rhubarb with my own two hands it made up for using a cake mix.
I used Bob’s Red Mill Gluten Free Vanilla Cake Mix which is divine. It is as simple as any Betty Crocker Mix and even the pickiest of gluten-free haters will compliment you being none the wiser.
~12 slices of cake
- 2-3 cups rhubarb (washed & chopped)
- 2 tablespoons butter (melted)
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- Cake Mix of choice + required ingredients
- Preheat oven to 350 degrees. Grease and flour a 9″ circular pan. I chose my cheesecake pan to aid in the flipping of the cake.
- Buy or harvest your rhubarb. Here is a helpful website on how to care and harvest rhubarb. If you are like me and provide no care to your plant all you have to do to harvest is simply grab the base of the stalk and pull while gently twisting the stalk. Four stalks provided approximately 2 cups for me.
- Cut off rhubarb leaves. These leaves can be toxic so make sure you discard of them before anyone or anything (i.e. a puppy) gets a mouth around them.
- Clean, dry and cut rhubarb into small chunks.
- In a small bowl, combine rhubarb, 2 tablespoons butter and sugar together until well combined. My mixture had a bit of extra sugar so I may add more rhubarb next time.
- Pour rhubarb-sugar mixture into the bottom of your greased pan spreading around evenly.
- Make cake according to cake directions.
- Pour cake over rhubarb-sugar mixture.
- Bake according to cake instructions or until cake is golden brown.
- Let cake cool for ~10-20 minutes. Flip cake onto cake plate!
- Enjoy with ice-cream (I chose strawberry)!
The eventual top of this cake with the rhubarb is absolutely incredible. A few pieces of the rhubarb stuck to the sides of my pan as I pulled it off which gave me the opportunity for a small taste test. The rhubarb transforms from a bitter stalk to a small bite of perfect sweetness. I cleaned up the sides of the pan but managed to have a bit of self control and leave the rest on the cake for friend’s lovely housewarming party!