Apr 23, 20213 min read

It's Looking Like Spring!

I LOVE the tart, tanginess of Rhubarb and my kids call it “that red celery“, because of its similar look in shape.

However, Rhubarb is the fleshy, edible stalks of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb.

Rhubarbs are both sour and savory, giving a great taste without the sweetness of natural sugar. Rhubarb stalk tastes like cranberries or sour green apples and raw rhubarb stalks are quite crunchy, and they have a tart taste. Their sourness depends on the plant, and some rhubarbs are tart to the point of being bitter.

Rhubarb isn’t something you normally just eat by itself; I love to add it to cakes or pies for that tart-yet-sweet flavor!

I have an amazing recipe for Rhubarb Upside Down Cake! The tartness of the rhubarb pairs so well with this fluffy spongy cake! I’m so excited to share this springtime recipe. The beautiful color pops!

You can get all the Food Network tools to make this recipe at Kohl's.com

RECIPE: SPRINGTIME RHUBARB UPSIDE DOWN CAKE

YIELD 8 servings

TIME 1hour 45 minutes

INGREDIENTS

· 2 ½ sticks unsalted butter, at room temperature, more to grease pans

· 1 ½ pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups

· 2 teaspoons cornstarch

· 1 ¼ cups granulated sugar

· ¼ cup light brown sugar

· 2 cups cake flour

· 1 ¼ teaspoons baking powder

· ½ teaspoon fine sea salt

· Zest of 1 lemon, grated

· 1 teaspoon vanilla extract

· 4 large eggs

· ⅓ cup sour cream

· 2 teaspoons lemon juice

INSTRUCTIONS

Preheat oven to 325 degrees. Line the bottom of a 9x13 cake pan with parchment paper. Then spray the paper and sides of the pan. Take a larger sheet pan and place underneath the 9x13 cake pan.

In a medium bowl mix rhubarb, cornstarch, and ¼ cup granulated sugar.

Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling for about 2 minutes.

Whip 2 sticks of butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with the lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.

Pour the brown sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all the rhubarb. Smooth out the top.

Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

Place the pan on a wire rack, and cool for 30 minutes then refrigerate for 15 minutes.

Run a knife around the cake, place a plate on top of the pan and turn it upside down. Release the cake from the pan while still warm or else it will stick

Set your springtime décor on the table and watch the smiles on your family’s face when they dive into this sweet and sour yummy, fluffy Rhubarb Upside Down Cake!