This tangy sweet Rhubarb Upside Down Cake comes together in 20 minutes and is pure bliss with a scoop of strawberry ice cream.
So it snowed again this week.
Let’s just go ahead and get all of our winter angst out right now. Errrrrrrgh. AHH! Whyyyyyyyyyyy??!?! If I have to scrape my car off one more time… SO HELP ME!!
There, don’t we all feel a bit better now?
We’ve toughed out a L O N G hard winter, but we’re not the only ones. You know who else has had a rough winter?
At least I have a heated house. And mittens. And fleece lined tights. But poor rhubarb has been bare naked out there in the elements, freezing it’s little pink tushy off.
Guys, if rhubarb can face winter’s last desperate fury, so can we.
And we’ll do it with this Rhubarb Upside Down Cake.
Moist, lemony cake smothered in tangy brown sugared rhubarb, this cake could quite possibly be the definition of spring.
It stands as yet another shining example that rhubarb doesn’t need strawberries. It’s a perfectly bold, capable, strong vegetable (wait…fruit?) all on its own.
However, with that said, a slice of this rhubarb cake with a scoop of strawberry ice cream on top might be the best thing you’ve eaten all year.
Lucky for all of us, this cake is also a breeze to make. I’ll admit I find the flipping-the-cake-upside-down part mildly terrifying, but so far, I’ve never had a problem. My favorite way to flip is to simply secure the plate on top of the pan then use my hands to sandwich it together before turning over. Pull the pan away and you’ll be left with this glorious, sticky, pink rhubarb topping. Dreamy.
This cake gets its bright flavor from a few drops of lemon extract. If you don’t have lemon extract, or just don’t like it, feel free to substitute with lemon zest or vanilla extract.
Go out and grab yourself some rhubarb, even if you have to put a scarf on to do it. I promise it’ll make you feel like spring is here.
Recipe adapted from Keep Your Fork: The Best is Yet to Come