Rhubarb Upside-Down Cake

photo by Sara Remington

We had a MASSIVE crop of rhubarb this year, so I felt compelled to try more recipes than my old faithful rhubarb sauce. I tested a few different bread and cake recipes and this was my favorite, by far! In fact, I've made it three times already! The recipe is courtesy of Sarah Copeland and the The Newlywed Cookbook. You can check out the story behind her recipe here. Without further adieu:

Serves 6
Ingredients:

• 5 tbsp unsalted butter (plus more for the pan), at room temperature
• 1 1/4 cups cake/soft-wheat flour
• 1 1/4 tsp baking powder
• 1 3/4 cups sugar
• 1/4 tsp fine sea salt
• 1/2 cup whole milk
• 1 large egg, beaten
• 1 tsp pure vanilla extract
• 4 large stalks of rhubarb, cut into 1/2 inch pieces (about 4 cups)
• handful of miniature marshmallows
• high-quality vanilla ice cream, for serving
• heavy/double cream (optional), for serving

Directions:

• preheat oven to 350 degrees
• butter a 9-inch square baking pan
• whisk together flour, baking powder, 3/4 cup of the sugar, and salt in a medium bowl
• mix in the 5 tbsp of soft butter with a fork or your fingers
• whisk together the milk, eggs, and vanilla in a small bowl
• add the milk mixture to the flour mixture, using a fork to bring all together into a loose batter
• toss together the rhubarb, remaining 1 cup of sugar, and marshmallows in a medium bowl
• spoon rhubarb mixture, in an even layer, in the prepared baking pan
• spoon the batter over the top, in an even layer (the batter will drip down between mixture allowing some of the rhubarb and marshmallows to show)
• bake in the center of the oven until the rhubarb is bubbly, the top is puffed and caramelized (slightly golden-crisp in spots), and the cake springs back slightly when touched (about 40 minutes)
• let the cake cool a few minutes on a rack (if you can resist!)
• spoon into small bowls, flipping the cake, so the rhubarb faces up
• serve with a scoop of vanilla ice cream
• drizzle fresh cool cream on top, if you're feeling really decadent

Enjoy!