Rhubarb Cake

There is one thing that has been enjoying our rainy, cloudy spring and that is my rhubarb.  As you can see, it looks very happy.

There is a pie in the future, but first, I was turning over the idea of an Upside Down Rhubarb Cake in my mind.  So I made sure I had some eggs in the fridge and gathered some stalks of rhubarb.  Pulling them off the plants and stripping off the leaves, which can be poisonous.

Then I found the perfect recipe for me.  I used this recipe from Eating Well for Rhubarb Upside-Down Cake.  I loved the use of Whole Wheat Pastry F'our and I used walnuts, as that was what I had on-hand, but I do think pecans would be yummy.   I also baked it in a cast iron skillet.  I love using this skillet for upside down cakes.

The cake fell out of the pan perfectly.  I felt like this cake was almost better on the second day when the tart and sweet had blended and mellowed a bit.  It was very good.  Thank goodness for Rhubarb, it comes on early when we are craving fresh fruit and vegetables in the northen regions and gives us a big burst of flavor to start off the garden season.