In our CSA box this week was a bunch of rhubarb. Rhubarb’s a funny veg, tart and almost inedible unless cooked down with something sweet — classically in a pie with strawberries. But considering our first, farm fresh strawberries don’t arrive until next week (jealous?), and rhubarb can get rubbery really quickly, I wanted to do something with it now. Last year I tried a rhubarb cake that was submitted to the farm’s website some time ago and, although delicious, it was a bit tart for my tastes. So I decided to play with it a bit, adding the blackberry preserves I’d been using in my peanut butter and jelly sandwiches to the vegetable mixture and lemon zest and sugar to the batter. I also left out the milk… mostly because I forgot, but I figured it wasn’t too bad a mistake as it made the cake a little more like a crust — which can’t be a bad thing.
Blackberry-Rhubarb Upside Down Tart
Adapted with thanks from a recipe by Jackson Heights CSA Member, Carolyn Kaylor
4 cups RHUBARB (chopped in 1/2″ pieces)
3 tbs BLACKBERRY PRESERVES
3/4 cup SUGAR for filling plus 1 tbs SUGAR for batter
1/2 cup FLOUR
1/2 cup ALMOND FLOUR
1 tsp BAKING POWDER
1/8 tsp SALT
1/2 cup BUTTER
1 tsp VANILLA EXTRACT
zest of one LEMON
Preheat oven to 375F. Mix the RHUBARB, PRESERVES and 3/4 cup of SUGAR and set aside. Mix FLOURS, BAKING POWDER, 1 tbs SUGAR, LEMON ZEST, and SALT and set aside. Cream the butter, add the wet ingredients, and then add the flour mixture. Grease/butter a 9×9 pan and put the rhubarb/sugar on the bottom, then add the batter on top. Bake for 35 minutes or until golden. Serve plain or with vanilla ice cream — either for dessert or, like we did, for breakfast.