I shared this recipe and video back in 2010 but I just made Upside Down Rhubarb Cake again and it's so fantastic I thought I'd re-post for my new
readers. I have many rhubarb recipes and each year I try to get a few of them made while the rhubarb stalks are fresh and crisp. I always start with my favourite rhubarb bran muffins (there's a video for those too), after making a big pot of stewed rhubarb (4 cups chopped rhubarb, 3/4 cup sugar, and 1 Tbsp of water, simmered about 15 minutes) and end up with some sort of cake. I hope you enjoy this easy and delicious cake.
Upside Down Rhubarb Cake
3 cups sliced fresh rhubarb (or frozen, thawed)
1 Tbsp butter
1/4 cup strawberry or seedless raspberry jam
1 cup sugar
1-1/2 cups flour
2-1/2 tsp baking powder
1/2 tsp each cinnamon & salt
2/3 cup butter
2 eggs
1/4 tsp each almond and vanilla (or 1/2 tsp vanilla)
1/3 cup milk
350 degrees F, 9 " cake pan, 40-45 mins.
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