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Rhubarb Upside-Down Cake

This is the season for rhubarb; some of you may find rhubarb in your shares. Probably the most important fact about rhubarb is that the leaves are POISONOUS!
Rhubarb can be kept up to 5days in a plastic bag in your refrigerator.

Alstede Fresh Rhubarb Upside-Down Cake


1/4 cup unsalted butter
1/2 c light brown sugar
2 1/2- 3 cups sliced rhubarb
Zest of 1/2 orange (use a zester or a peeler and paring knife) 1 1/4 c flour
1/2 c yellow cornmeal
1/4 t salt
1  1/4 t baking powder
1/2 t baking soda
2 eggs
3/4 c sugar
1/2 c oil
1-1/2 t vanilla
1/2 c sour cream
Zest of 1/2 orange grated with a micro plane Sweetened Whipped Cream
Strawberry Jam or Orange Marmalade

Preheat the oven to 350. Prepare the pan. Grease a 9” springform pan. Line the pan with parch-ment paper. The paper should cover the bottom of the pan and 1” of the sides. Butter the parch-ment paper. Cover the outside bottom/1” up the side of the pan with foil and place the pan onto a baking sheet.
Melt the butter in a sauté pan. Add the brown sugar to the melted butter and stir over low heat until well blended. Add the rhubarb and allow to cook for 4-5 minutes, rhubarb will soften slightly. Add the orange zest. Cool. In a large bowl blend together the first 5 dry ingredients. In another bowl beat the 2 eggs and add the sugar and the remaining ingredients mixing well.
Make a well in the dry ingredients and pour in the liquid mixture. Stir gently just enough to com-pletely blend, do not overmix. Pour the rhubarb and all of the sauce into the bottom of the spring-form pan. Top with the batter. Spread to cover over the rhubarb.
Bake in the middle of the oven for 30-35 minutes until a tester comes out clean.
Allow the cake to cool for 5 minutes in the pan. Remove the outer ring of the springform. Place a plate over the cake and turn the cake over onto the plate. Remove the parchment paper. Cut into wedges, serve warm.

To serve:
Prepare sweetened whipped cream. Warm some strawberry jam with a little juice, brandy or even a bit of water. Drizzle the plate with jam. Garnish with a generous dollop of whipped cream and sprinkle with some powdered sugar.

Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist

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