Rhubarb Upside Down Cake

Thank goodness for cooking, friends, and renewed focus! At first, I was afraid that losing my job meant I would miss the hustle and constant business that was my life for the last year. It turns out that, stuffed far behind my always-on-the-go lifestyle, I had a wonderful life of friends and food just waiting for me to reappear. The last few days have been overbrimming with love and support and little adventures. Old friends, new friends, acro yoga, gardening, beach time, reconnecting with past colleagues, and so much food I might explode; my heart is full and my soul is signing.

Piles of friends!

Piles of friends! Don’t worry, Brian! I can make a vegan version for you. 

All of this has caused me to give a lot of deep thought to what I want my life to look like. If I can avoid it, I don’t want to go back to an office. I want to build a life that is centered around food and making people full of belly and of spirit…corny yes, but it’s honestly true. Food and feeding people makes me feel truly fulfilled and I really want to make a life that allows me to share that with others.

This rhubarb cake is going to be the snack for an evening of Catan and friends. It’s a perfect way to end a kind of strange week. Whatever the future brings, make sure to share it with the people you love and to see it for the opportunity and blessing that it will eventually turn out to be!

Rhubarb Upside Down Cake

  • Servings: 8-10
  • Print


Caramelized Rhubarb:

  • ¾ lb fresh rhubarb, cut on a bias to 1 ½“ pieces
  • 1 cup sugar
  • 4 tbsp butter
  • 1 tbsp lemon juice
  • 1 ½ tsp vanilla extract
  • ½ tsp salt


  • ½ cup sugar
  • 2 ½ cups flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp lemon zest
  • 8 tbsp butter, ½” dice, chilled
  • ⅜ cup applesauce
  • ⅓ cup milk
  • 2 eggs, beaten


  1. Preheat oven to 375* F
  2. In a cast iron skillet over medium heat, combine ingredients for caramelized rhubarb
  3. Cook, stirring occasionally, until rhubarb is tender and slightly caramelized, approx 8-10 minutes
  4. Meanwhile, combine the dry ingredients for the cake in a large bowl; add butter and rub the mixture between your fingers until it resembles a coarse meal
  5. Stir together eggs, milk, and applesauce; mix with dry ingredients until a soft, sticky batter forms
  6. Spoon the batter over the rhubarb and bake for approximately 30 minutes, until the top of the cake is golden brown and is cooked all the way through
  7. Invert onto a large serving platter; serve with vanilla ice cream or whipped cream

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