I clean it and slice it up in the food processor and freeze it in separate plastic bags to use in my Honey Rhubarb Walnut Bread. But I wanted to try a dessert recipe for Memorial Day as we had friends over for a barbecue. Here's a wonderful recipe for Rhubarb Upside-Down Cake that is packed with flavor due to the tart, yet sweet, flavor of the rhubarb accented with orange zest on top of a dense, buttery cake.
RHUBARB UPSIDE-DOWN CAKE Yield: 1 10-inch Round Cake, Serves 10
Preheat oven to 350 degrees. Butter a 10-inch round cake pan and dot with 4 tablespoons of unsalted butter, cut up into small pieces.
4 tablespoons unsalted butter, melted
½ cup all-purpose flour
¼ cup sugar
¼ teaspoon Kosher salt
Mix together until moist and crumbly, and put aside.
1 pound rhubarb sliced sharply on the diagonal ½-inch thick
¾ cup sugar
Toss rhubarb with sugar and let stand a few minutes, then toss again.
1-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon Kosher salt
1 stick unsalted butter, softened
1 cup sugar
½ teaspoon finely grated orange zest
1 tablespoon of orange juice
2 large eggs
1 cup sour cream
Whisk together flour, baking powder, and salt in a separate bowl. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread rhubarb evenly in the baking pan over the dotted butter. Then spread cake batter over the rhubarb and crumble topping evenly over batter. Bake at 350 degrees for about 1 hour until an inserted toothpick comes out clean.