Thursday, May 31, 2012

Sweet tooth edition: UPside Down Cake

Who likes Rhubarb?

Some do, some don't. I however, love it and in my opinion it's a true sign of summer. I'm sure many of you have wonderful pie and bar recipes that your family has been making for generations. If you do, feel free to share the recipe in the comment section below. I'll let you in on my family's favorite rhubarb treat. Most of yours are probably elaborate and take hours to prepare and bake, this however is simple and sweet (just like my life!). 
Rhubarb grows out of the ground, when ripe has big green leaves and green to pinkish stems.
Cut off the leaves and bottom inch of the stalk and throw away.

Chop up about 3 cups of the good stuff (green to pinkish stems), place in a
mixing bowl and stir in 1 1/4 cups of sugar. Let sit while you prepare the cake.

In going with the "Simple and Sweet" theme, we use a yellow box cake mix and follow the instructions on the box. But if you make everything from scratch (more power to ya) go ahead and follow that recipe. Before putting in the oven to bake pour over the rhubarb/sugar mixture from step 2. The fun thing about this recipe while in the oven is the rhubarb bakes down to the bottom. When serving flip it up so the rhubarb and sweetness is on top! Unfortunately it was eaten before I could get a final product shot! Best with ice cream, perfect combo of sour & sweetness! Enjoy!

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