Rhubarb Upside Down Cake

From Salty Fig

Serving suggestions

Bio:
Since her father, Jerry Ellis’, recent retirement, René and Bruce Gelder have been responsible for the family’s 56-acre farm, but the whole family still focuses on selecting fruit varieties, planting, and harvesting on this fourth and fifth-generation operation. René specializes in Integrated Pest Management systems and sustainable practices; Bruce and son Matthew keep the equipment running; son Marc does a lot of the planning with René and helps with trimming; Mary does some of the odd jobs that, she says, “my brothers don’t want to do,” and Matthew’s wife, Christina, utilizes the Web resources with updates on Facebook, Twitter, and the Web site. The family grows asparagus, rhubarb, strawberries, cherries, apricots, blueberries, raspberries (red, black, and golden), nectarines, peaches, apples, grapes, pears, and chestnuts – and some of the younger members are experimenting with vegetables.

Tags

green city market, dessert, rhubarb

Ingredients:

¼ c. butter
1 c. brown sugar
2 c. diced rhubarb
¾ c. sugar
¼ c. butter
1 egg, well beaten
1 ½ c sifted flour
3 tsp. baking powder
½ tsp. salt
½ c. milk
1 tsp. vanilla
Whipped cream topping

Method:
Combine ¼ c. butter and brown sugar. Cook slowly in a heavy iron 9” skillet until thick and smooth. Remove from heat and add rhubarb. Set aside. Cream together the sugar and butter; add egg and beat well. Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture. Add vanilla. Pour batter over rhubarb and bake at 325° for 50 minutes. Invert over a large plate and let cool. Serve with whipped cream if desired.