The #1 spot on my Rhubarb to-do list for 2012 is this Rhubarb Upside-Down Cake, and I had planned for it to debut on my dining room table for Mother’s Day dessert. I had been hyping up this cake to my parents for like three weeks, so you can imagine my
rage disappointment when I found myself at the farmer’s market near my house on Sunday morning at 10:30am being informed that they had sold out of rhubarb already.
My brain went into recovery mode and zoomed straight to the three packages of strawberries already in my fridge. I thought about strawberry shortcake, but a quick search on Joy’s site lead me straight to this Strawberry Upside-Down Cake! Rejoice! It was so good, we weren’t even mad at it for not being rhubarb! We ate it warm, right out of the oven with some vanilla fro/yo, and it was incredible. Like warm strawberry jam oozing into a super soft warm cake. Heavenly!
For dinner, I made a Chicken Pot Pie concoction that was Take a Megabite’s recipe for the filling, and then instead of a pastry crust, I did this scalloped potato situation on the top. It was a nice change and very good. On the side we had a green salad with roasted cherry tomatoes, candied pecans and grated carrots, because Nicole had me over for dinner last week and made that for me and it was such a great combo. I also made some buttermilk biscuits to go along with it.
I felt a little bit like I was on IRON CHEF: Mother’s Day Edition, because I was at the park with my niece and nephews all afternoon and didn’t really have anything prepped in advance. No matter, Mom sat on the balcony with a glass of wine and read my magazines while Dad watched some golf as I worked myself into a frenzy in the kitchen. It all turned out great and I had an epic little spread of leftovers at my desk the next day for lunch!
Strawberry Upside-Down Cake
Source: Joy the Baker
Yield: 8 big slices
2 tbsp butter
1/4 cup brown sugar
1 cup sliced strawberries (I would maybe bump this up to 1 1/2 cups next time…more strawberry goodness can’t be a bad thing)
1/2 cup (1 stick) butter, room temperature
2/3 cups brown sugar
1 tsp vanilla
1 1/3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup sour cream
- Preheat the oven to 350. Add the butter to a 8″ or 9″ cake pan, and stick it in the oven. When it’s melted, take out the pan and swirl it around so the butter coats the bottom/sides of the pan. Sprinkle the brown sugar evenly over the bottom of the cake pan, then place the strawberries on top. You can try to do a fancy design if you like!
- For the cake, in a big bowl, mix together the butter and brown sugar with an electric mixer until light and fluffy. Add the egg and vanilla and mix again.
- Add the flour, baking powder, baking soda and salt. Stir a few times with a spatula, then add the sour cream and stir again. Use the mixer to blend just until all the ingredients are blended together.
- Pour cake batter overtop of the strawberries and use an offset spatula to spread it out. Bake for 30 minutes until a toothpick inserted into the cake comes out clean. Let cake cool for 10 minutes, then turn it out onto a pretty platter. Delicious served warm!