{"id":7557,"date":"2010-06-01T04:00:47","date_gmt":"2010-06-01T08:00:47","guid":{"rendered":"http:\/\/www.ourgrandmotherskitchens.com\/?p=7557"},"modified":"2015-11-21T11:33:19","modified_gmt":"2015-11-21T16:33:19","slug":"hooray-for-rhubarb","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=7557","title":{"rendered":"Hooray for Rhubarb!"},"content":{"rendered":"

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Sometimes I find it hard to recognize my childhood memories as being about the real me.<\/span><\/span><\/div>\n
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I have no trouble recalling the loquaciousness, the adorability,\u00a0or (I admit it!) the mule-like stubbornness of the young Tinky.<\/span><\/span><\/div>\n
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Nevertheless,\u00a0it\u2019s hard to believe that I spent my earliest years disliking some of the foods I now adore.<\/span><\/span><\/div>\n
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I thought spinach was bitter and ugly.<\/span><\/span><\/div>\n
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I disliked Chinese food so much that when my parents wanted to teach me to eat with chopsticks they fed me ravioli. (By the way, ravioli are A LOT harder to pick up with chopsticks than most Chinese food.)<\/span><\/span><\/div>\n
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And I was determined not to eat rhubarb in any form.<\/span><\/span><\/div>\n
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Today I\u2019m thrilled to see fresh spinach at a farmstand. I long for Chinese food regularly.<\/span><\/span><\/div>\n
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Rhubarb represents my biggest conversion.\u00a0Rhubarb is probably my favorite fruit. Don\u2019t bother to tell me that it\u2019s not really a fruit. I know. We treat it as a fruit, however.<\/span><\/span><\/div>\n
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Rhubarb is\u00a0beautiful. It\u2019s resilient. It’s sweet and tart simultaneously. And it\u2019s versatile. (Gosh, I just realized that I may love rhubarb because IT\u2019S LIKE ME!)<\/span><\/span><\/div>\n
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Today I am happy to post my first rhubarb recipe of this spring, courtesy of Sue Haas of Seattle, Washington, a regular reader of this blog. Sue received it in turn from her mother in Albion, Michigan, a bastion of rhubarb almost as strong as my own western Massachusetts.<\/span><\/span><\/div>\n
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Their cake is excellent for supper or even for breakfast. The marshmallows (yes, marshmallows!) tone down the tartness of the rhubarb, and the cake is substantial without being over heavy.<\/span><\/span><\/div>\n
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Before I get to the recipe, I’d like to remind readers that I have several other rhubarb recipes on this blog, including cole slaw<\/a>, crumble<\/a>, salsa<\/a>, and soda<\/a>. And then there’s the rhubarb baked Alaska<\/a>….<\/span><\/span><\/p>\n

\"\"<\/a><\/span><\/span><\/p>\n<\/div>\n

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Michigan Rhubarb Upside-Down Cake<\/a><\/strong><\/span><\/span><\/div>\n
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Ingredients:<\/em><\/span><\/span><\/div>\n
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for the topping:<\/em><\/span><\/span><\/div>\n
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3 cups rhubarb (1\/2-inch chunks)
\n3\/4 cup sugar
\n10 large marshmallows, cut in half<\/span><\/span><\/div>\n
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for the cake:<\/em><\/span><\/span><\/div>\n
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1\/2 cup (1 stick) sweet butter, at room temperature
\n1 cup sugar
\n2 eggs
\n1\/4 teaspoon salt
\n3 teaspoons baking powder
\n1-3\/4 cups flour
\n1\/2 cup milk
\n1 teaspoon vanilla<\/span><\/span><\/div>\n
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Instructions:<\/em><\/span><\/span><\/div>\n
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Preheat the oven to 350 degrees. Generously grease a 10-inch iron skillet, and arrange the rhubarb pieces in the bottom. (If you don\u2019t have a 10-inch skillet, use an 8- or 9-inch square baking pan.) Sprinkle the sugar on top, followed by the marshmallows.<\/span><\/span><\/div>\n
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For the cake cream together the butter and sugar. Beat in the eggs, 1 at a time. Add the baking powder and salt. Stir in the flour alternately with the milk, beginning and ending with the flour. Stir in the vanilla, and pour the batter over the rhubarb mixture.<\/span><\/span><\/div>\n
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Bake the cake until a toothpick inserted into the center (but not too far down; don\u2019t hit the rhubarb!) comes out clean, about 50 minutes. If the cake is brown but not done before this happens, decrease the oven temperature and continue baking.<\/span><\/span><\/div>\n
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Allow the cake to cool for 5 to 10 minutes. Loosen the edges with a knife, and invert the cake onto a serving plate held over the skillet. Turn upside down. Remove skillet.<\/span><\/span><\/div>\n
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Serve alone or with whipped cream. Serves 12.<\/span><\/span><\/p>\n

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\n<\/span><\/span><\/p>\n

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If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!<\/span><\/em><\/span><\/span><\/p>\n

Subscribe to In Our Grandmothers’ Kitchens by Email<\/span><\/em><\/a>.<\/span><\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 Sometimes I find it hard to recognize my childhood memories as being about the real me. \u00a0 I have no trouble recalling the loquaciousness, the adorability,\u00a0or (I admit it!) the mule-like stubbornness of the young Tinky. \u00a0 Nevertheless,\u00a0it\u2019s hard to believe that I spent my earliest years disliking some of the foods I now […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[9,35],"tags":[1740,1209,1090],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7557"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7557"}],"version-history":[{"count":18,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7557\/revisions"}],"predecessor-version":[{"id":11330,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7557\/revisions\/11330"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}