The rhubarb that I divided in early spring is not mature so I carefully picked only enough stalks to make the amazing rhubarb upside-down cake using the recipe from Marth Stewart. Rhubarb is one of Xav’s favorites and it is in season, conveniently, for Father’s Day. There are a few adjustments I recommend from the original recipe.
Use a larger pan than the recipe calls for (I had too much batter and wound up with 9 mini muffins)
1 lb of rhubarb? I used 3 cups but could have gone to 4 if I had used a larger pan.
Allow the cake to cool in the pan then flip it onto the serving plate/platter.
Don’t have an orange? I substituted with lemon; 1/2 teaspoon rind and 1/2 Tablespoon juice