Rhubarb Upside-Down Cake Recipe

Rhubarb Upside-Down Cake is a delicious take-off on a traditional recipe that is just perfect for rhubarb. Take the tangy flavor of rhubarb and put it into an upside-down cake for a winning combination that steps away from traditional rhubarb pie or pineapple upside-down cake. Caramelized pecans give added crunch and flair. Best of all, this stunning dessert is easy to make, since it begins with a cake mix.

Prime rhubarb growing season is April through June in the United States. However, many markets with robust produce departments will carry it year-round. It is also available frozen. Remember to discard the leaves as they are toxic — only the stalks are edible. Rhubarb, known as the “pie plant,” is very tart and acidic, requiring sugar to make it palatable.

1/4 cup butter
1/2 cup chopped pecans
1/4 cup firmly packed dark brown sugar
1 Tablespoon candied ginger, chopped
4 rhubarb stalks (about 1/2 pound)
1 (16-ounce) package pound cake mix
3/4 cup milk
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
Vanilla ice cream (optional)

Preheat oven to 350 F.

Melt butter in a 10-1/2-inch cast-iron skillet over medium heat. Stir in pecans, brown sugar, and candied ginger until sugar dissolves. Remove pecans from pan.

Cut 2 rhubarb stalks into 4 (4-inch) pieces. Cut each piece lengthwise into thin strips. Chop remaining 2 stalks. Place rhubarb strips into bottom of skillet in a spoke design. Top with pecans and chopped rhubarb.

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Prepare pound cake mix according to package directions using 3/4 cup milk and 2 large eggs. Add sour cream and vanilla. Spoon over rhubarb.

Bake at 350 F. for 35 minutes or until a wooden pick inserted in center comes out clean. Let stand 5 minutes on a wire rack. Turn out onto a serving platter; serve with ice cream, if desired.

Yield: 8 servings

Recipe Source: “Farmers Market Cookbook: A Fresh Look at Local Flavor” by Southern Living Magazine (Oxmoor House)
Reprinted with express written permission.