Rhubarb from the Garden to the Dessert Table

DSC_0006The 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.
DSC_0007
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

 

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One thought on “Rhubarb from the Garden to the Dessert Table

  1. Pam Patterson

    I have SOOOO much rhubarb! Let me know if you need any. Thanks for the recipe – I’m frantically trying to find ways to use the rhubarb. This weekend will be strawberry-rhubarb preserve making weekend! – Pam

    Reply

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