Last year when the rhubarb started poking its head above the ground my Mom told me how she used to dip the end of a stalk in sugar and munch away on it like that when she was a child. Odd, I thought, but what the hey, I’ll give it a try. Uh nope. Tasted like crunchy, and sweet, dirt. Mmmmmmm. 😉 However, baked into this super simple cake the rhubarb shines through in all it’s tart glory.
I sprinkled all kinds of icing sugar on top of this one, but it melted almost immediately so I probably wouldn’t bother with it next time. HOWEVER, I had an epiphany while devouring a couple of slices this time… how amazing would a drizzle of strawberry sauce be on top? Oh and whipping cream! Alright, time to pull some more rhubarb and make this again. Who wants to join me for cake?
Upside Down Rhubarb Spelt Cake
- 500 - 600 grams rhubarb
- 75 grams butter at room temperature
- 150 grams + 3tbsp organic sugar 1/2 cup
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- 200 grams organic all purpose, unbleached spelt flour (also called white spelt flour)
- 3 tsp baking powder
Preheat the oven to 375 degrees F. Line the bottom of a 26 cm spring form cake tin with parchment paper. Use scissors to cut the parchment paper to size.
Wash the rhubarb stalks and dry them, then cut them into 2 cm chunks, cutting the large stalks in half before cutting in chunks. Do not peel the rhubarb. Mix the rhubarb with 3 tbsp of the sugar and spread evenly onto the parchment paper.
Cream the butter with the remaining sugar and the vanilla extract until very creamy. Add the eggs and beat until smooth. Sift the flour and baking powder together and then gently fold small amounts into the creamed mixture until all has been incorporated.
Spread the dough evenly over the rhubarb. This may not look like it's enough dough but it is!
Bake for 40 - 50 minutes or until golden brown on top. Remove the cake from the oven and loosen the cake from the ring of the spring form by gliding a sharp knife around the entire perimeter of the cake. Turn the cake upside down onto a cooling rack and gently pull back and remove the parchment paper. Allow the cake to cool before serving.
Serve with a dollop of whipped cream and/or a drizzle of strawberry sauce.