Ideas for Taisha's Rhubarb...

Strawberry Rhubarb Upside Down Cake

One of my favorite spring flavor combinations is strawberry and rhubarb and every year, I love experimenting with recipes that include them. My Strawberry Cake is sweet and aromatic while the Rhubarb Topping is a bit tart, really buttery, and delicious. Desserts really don't get any homier than this.
Rhubarb Topping:
3/4 cups butter (1 1/2 cubes)
1 1/2 cups light brown sugar (not packed)
3 cups fresh rhubarb, cut into 1/2" - 3/4" chunks
Add butter and brown sugar to a saucepan and cook over medium high heat until butter is melted and sugar has dissolved. Pour into a 13"x9" baking pan. Top with the rhubarb chunks and set aside while you prepare the Strawberry Cake batter.
  
Strawberry Cake:
2 heaping cups fresh strawberries, blended to produce 1 1/2 cups
2 1/2 cups flour
2 cups granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup butter, melted
1/2 cup milk
2 eggs
Preheat oven to 350 degrees. Wash and hull strawberries and quarter. Blend strawberries and measure out 1 1/2 cups of the mixture. Set aside.

Add flour, sugar, salt, and baking soda to a mixing bowl and stir together. Add butter, milk, and the strawberry mixture and beat at medium speed, scraping bowl as needed, for one minute. Add eggs and beat on high for two minutes, scraping bowl as needed. Pour batter atop the Rhubarb Topping in the baking pan. Bake for 45-50 minutes until the cake is set in the center, and a toothpick inserted comes out clean. Remove from oven and cool for five minutes. After five minutes, loosen cake from edges of the pan with a spatula and invert onto a cooling rack or platter.


Serve cake at room temperature as the cake and rhubarb are most flavorful after they've cooled.




 I have been looking for some recipes for the great supply of rhubarb we have. This one looks good and I can't wait to make it! Taisha has loved rhubarb since she tried it at Aunt Maxine's house. I grew up eating at my Grandma Nilsson's house. We would sit in the backyard eating it on a hot summers day. Oh Rhubarb brings back wonderful memories! I got this recipe from The Farm Chicks