Wholesome Tangy Rhubarb Upside Down Cake

Delectable Whole Wheat Rhubarb Upside-Down Cake: A Seasonal Sweet Treat

For many, the arrival of spring brings with it the promise of fresh, seasonal produce, and for me, that unequivocally means rhubarb. My love affair with this unique stalk is nothing short of an obsession. Each year, I eagerly await its season, ready to transform its tart, vibrant stalks into an array of culinary delights. I even worried last year that I might have overindulged, consuming so much rhubarb that I’d tire of it. Yet, here I am, more smitten than ever. With three thriving rhubarb plants now in my garden, I’m constantly harvesting, and still find myself drawn to the beautiful displays at local farmers’ markets. The allure of rhubarb is simply irresistible!

My Journey to Rhubarb Obsession: From Skeptic to Superfan

It’s almost embarrassing to admit, but my true appreciation for rhubarb is a relatively recent development. While I might have encountered it in a heavily sweetened pie somewhere along the way, last year marked my inaugural experience of truly *tasting* rhubarb – savoring its distinct, tangy flavor profile in all its glory. It’s a taste that’s both familiar and exhilarating, a perfect balance of sharp acidity and subtle sweetness when paired correctly. This culinary awakening has since propelled me into a world of rhubarb-infused creativity, from crisps and crumbles to tarts and, of course, this incredible upside-down cake.

My initial encounter with fresh rhubarb wasn’t exactly love at first sight. I purchased a bunch from the market, determined to experiment with it, only to let it languish in the fridge for nearly two weeks. Every time I opened the door, its vibrant stalks seemed to mock me, their untapped potential a silent challenge. I’d push it to the back, momentarily forgetting about it, until the next market haul necessitated reorganizing the fridge. Once again, it would reappear, front and center, staring me down. This cycle repeated for another week before I finally decided to conquer my rhubarb apprehension.

This rather humorous saga, though embarrassing, ultimately led to my deep affection for rhubarb. It’s a testament to the fact that new ingredients can sometimes feel intimidating, but the reward of exploring them is immense. And thankfully, rhubarb is remarkably forgiving; it keeps well in a bag in the fridge for an extended period, giving you plenty of time to muster the courage to try it. So, if you’re a rhubarb novice, I urge you: buy some! Don’t let its unique appearance or tart reputation deter you. Embrace the adventure, and you might just discover your next favorite seasonal ingredient.

Rhubarb Memories: More Than Just a Recipe Ingredient

Beyond its culinary versatility, rhubarb holds a special place in my heart due to a cherished memory from last year. My daughter, then a spirited one-and-a-half-year-old, wasn’t fond of holding hands while navigating the bustling farmers’ market. In a moment of playful inspiration, I discovered a clever solution: I’d hand her one end of a long rhubarb stalk, and I’d hold the other. This improvised “rhubarb leash” allowed me to gently guide her through the market, her tiny hand clutching her vegetable tether with a sense of purpose. It was a charming and practical workaround, creating a sweet, simple connection as we explored the vibrant stalls together. Such moments encapsulate the joy of seasonal foraging and the unexpected ways food can weave itself into our lives.

Crafting the Perfect Rhubarb Upside-Down Cake: A Tale of Two Cakes

This recipe for Whole Wheat Rhubarb Upside-Down Cake is designed to be both delicious and relatively straightforward, allowing the vibrant flavor of rhubarb to truly shine. The “upside-down” format creates a beautifully caramelized fruit topping that’s incredibly appealing. You might notice subtle differences in the rhubarb color across the accompanying photos – some are a brighter pink, while others have a greener hue. This isn’t an artistic choice; it’s a tale of two cakes! The first cake, made with lovely pink rhubarb from the market, was baked and photographed. However, upon slicing, I discovered the center hadn’t quite cooked through. The second cake, featuring the slightly greener, but equally delicious, rhubarb from my garden, was baked the following day after I adjusted the baking time. Naturally, the recipe provided here reflects the perfected, longer baking duration, ensuring a thoroughly cooked and utterly delightful result every time. These variations highlight the natural diversity of rhubarb, depending on its variety and growing conditions, all of which contribute to its charm.

Navigating Whole Wheat Baking: Tips for Success

One peculiar incident during my baking adventures involved the toothpick test. On the first attempt, the toothpick emerged clean, yet the cake was undeniably undercooked in the middle. This experience led me to wonder if others have encountered similar issues when baking with whole wheat flour. Whole wheat flour often absorbs more liquid and can behave differently than all-purpose flour, sometimes leading to a deceptive “clean toothpick” result. While I can’t pinpoint the exact cause for my specific mishap – perhaps it was simply a larger batch or a slightly cooler oven – it’s a valuable lesson in baking with whole grains. When using whole wheat flour, especially in denser cakes, it’s often wise to allow a few extra minutes of baking time, or to look for other indicators of doneness, such as the cake pulling away from the sides of the pan or springing back when lightly touched. Over time, you’ll develop a feel for how whole wheat flours perform in your favorite recipes, ensuring consistently perfect results.

Whole Wheat Rhubarb Upside Down Cake Recipe

Adapted from Eat Good 4 Life’s basic cake recipe

Ingredients:

  • 2 tbsp butter
  • 3/4 C + 2 tbsp brown sugar, divided (a less processed sugar like sucanat is recommended for optimal flavor and health benefits)
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg (freshly ground is highly recommended for superior aroma and taste!)
  • 1/4 tsp salt
  • 2 1/2 – 3 C fresh rhubarb, thoroughly washed and chopped into approximately 1/2″ pieces
  • 1 1/2 C + 2 tbsp whole wheat pastry flour (from soft wheat, if possible, for a tender crumb)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Scant 1/2 C flavorless oil (such as canola, grapeseed, or light olive oil)
  • 1 tsp vanilla extract
  • 1/2 C brown sugar (again, sucanat is ideal but regular brown sugar works perfectly fine)
  • 2 large eggs
  • 3/4 C milk (dairy or a preferred non-dairy alternative)

Instructions:

  1. Prepare the Pan and Topping: Preheat your oven to 350 degrees F (175 degrees C). Prepare an 8×8 inch (20×20 cm) baking dish by generously spraying it with non-stick spray or buttering it thoroughly to prevent sticking.
  2. Create the Caramelized Rhubarb Base: In a small, microwave-safe bowl or saucepan, melt the 2 tablespoons of butter. Once melted, stir in 1/4 cup of brown sugar, the ground ginger, nutmeg, and a small pinch of salt. Mix until well combined. Spread this fragrant butter mixture evenly across the bottom of the prepared baking pan.
  3. Prepare the Rhubarb: In a separate small bowl, gently toss the chopped rhubarb with 2 tablespoons of the whole wheat pastry flour. This helps prevent the rhubarb from sinking too much into the cake batter. Carefully arrange the floured rhubarb pieces over the butter and sugar mixture in the pan. Sprinkle an additional 2 tablespoons of brown sugar over the fruit. Gently shake the pan to help the rhubarb settle into an even layer.
  4. Mix Wet Ingredients: In a medium bowl, whisk together the flavorless oil, vanilla extract, the remaining 1/2 cup of brown sugar, eggs, and milk. Mix well until everything is thoroughly incorporated and smooth. Set aside.
  5. Combine Dry Ingredients: In a larger mixing bowl, combine the remaining 1 1/2 cups of whole wheat pastry flour, baking powder, baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together to ensure they are evenly distributed.
  6. Combine Wet and Dry: Pour the wet ingredients mixture into the dry ingredients. Mix gently but thoroughly until the batter is just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
  7. Assemble and Bake: Carefully pour the cake batter over the fruit layer in the baking dish, spreading it gently to cover all the rhubarb. Place the dish in the preheated oven. Bake at 350 degrees F (175 degrees C) for 50-55 minutes, or until the cake is completely cooked through. You’ll know it’s done when the top is a deep golden brown, and a wooden skewer or toothpick inserted into the center (avoiding the fruit layer) comes out clean.
  8. Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for at least half an hour. This cooling time is crucial for the caramelized fruit topping to set properly. After cooling, carefully invert the cake onto a serving plate. Slice and serve warm with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or simply enjoy it on its own.

Embrace the Season: Enjoying Your Homemade Rhubarb Delight

This Whole Wheat Rhubarb Upside-Down Cake is more than just a dessert; it’s an ode to seasonal eating and the simple pleasures of home baking. The tartness of the rhubarb beautifully cuts through the richness of the cake, while the caramelized sugar topping adds an irresistible depth of flavor and a delightful textural contrast. The use of whole wheat pastry flour lends a subtle nuttiness and a wonderful tenderness to the cake, making it a wholesome treat you can feel good about. Whether you’re a long-time rhubarb enthusiast or trying it for the very first time, this recipe promises a memorable and incredibly satisfying experience. So, seize the season, grab some fresh rhubarb, and create this delightful cake – it’s sure to become a cherished favorite in your kitchen!