Rhubarb?

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

2 EGGS 

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.

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One response

  1. Pingback: Peach Cobbler | tiny minds cook

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