Tuesday, June 21, 2011

The Season of Rhubarb

Lovely pink stalks with bright green leaves are a sure sign that summer is here.  This week we received our first delivery of our organic farm share.  Eager to use rhubarb for the very first time, I found a delicious recipe for a rhubarb upside down cake.  Not too sweet, not too tart.  The cake is moist and has a light vanilla flavouring and is perfect when served warm out of the oven with it's buttery carmelized topping.  Best of all you can make it in minutes.

Upside Down Rhubarb Cake


•2 tbsp (25 mL) butter
•1/2 cup (125 mL) packed brown sugar
•3 cups (750 mL) coarsley sliced Ontario Rhubarb

•1/2 cup (125 mL) butter, softened
•3/4 cup (175 mL) granulated sugar
•2 eggs
•1 tsp (5 mL) vanilla
•1-1/2 cups (375 mL) all-purpose flour
•2 tsp (10 mL) baking powder
•1/4 tsp (1 mL) salt
•1/8 tsp (0.5 mL) nutmeg
•1 cup (250 mL) sour cream or plain yogurt

Base: In 8 inch (2 L) square non-aluminium baking dish, heat butter in 350°F (180°C) oven for about 5 minutes or until melted. Sprinkle brown sugar and then rhubarb evenly in dish; set aside.

Cake: In bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Stir together flour, baking powder, salt and nutmeg. Stir into creamed mixture alternately with sour cream, making three additions of each.

Spread batter over rhubarb. Bake in 350°F (180°C) oven for 45 to 50 minutes or until top springs back when lightly pressed. Let cool on rack for 15 minutes. Run knife around edge of pan; invert cake onto serving plate. Serve warm or at room temperature.
Recipe from Foodland Ontario.

Other things inspired by rhubarb.

Rhubarb Rose Chalcedony Necklace handmade by Fiveforty.

A gorgeous rhubarb coloured ceramic button from White Clover Kiln.

Delicious rhubarb orange jelly to liven up your morning toast from Bovinebubbles.