R is for Rhubarb...

We hope you all had a lovely weekend, full of sunshine and lots of rest! Yesterday we decided to do something with all the frozen rhubarb in our freezer. We are lucky that our neighbour generously lets us use her rhubarb for our spring baking. We love strawberries and rhubarb and think they are such a great marriage of flavours. After scouring through recipes to find something we could make, we were defeated by all the rhubarb strawberry pies. Sure a pie is great, but let us eat cake any day. Finally we came across a great upside down cake and knew we had to try to make it. The only problem was that the entire recipe was in mls, grams and Celsius..very different than what we are used to making. After tweaking a few thing we came up with this fabulous dessert. It's moist, tasty and perfect for using all that rhubarb! Give it a try and let us know how it works.












































































Strawberry & Rhubarb Upside Down Cake
adapted from The Hungry Australian

You will need:

For the topping:

3 tbsp of agave syrup, plus another 3 tbsp later
2 tsp of vegan margarine
1 1/12 cups of chopped strawberries
2 cups of chopped rhubarb, approx. 1 cm pieces

For the cake:

9 tbsp. of margarine
2 cups of spelt flour or flour of choice
1 tsp of baking powder
1/2 tsp of baking soda
3/4 cup of sugar
2 eggs
1 tsp of vanilla
1 cup of soy milk

How to make it:

For the topping:
1. Preheat oven to 375'F and grease a 9 inch spring form pan.
2. In a small saucepan melt 3 tbsp. of agave syrup and 2 tsp of vegan margarine. Pour the melted syrup into the cake tin and spread it until the bottom is completely covered.
3. Layer the strawberries and rhubarb in the cake tin. Drizzle over remaining 3 tbsp. of agave syrup. Set aside to make the cake





























For the cake:

1. Whisk together  flour, baking soda and baking powder in a small bowl and set aside.
2. Using a mixer, beat 9 tbsp. of vegan margarine and sugar together until smooth and creamy.
3. Add the vanilla and eggs, one a time, beating the mixture for a minute after each egg.
4. Add half of the flour mixture and milk and beat again for another minute. Repeat with rest of flour and milk. Beat for another 2-3 minutes until cake batter is light and airy.
5. Pour the batter over the fruit mixture and spread evenly.
6. Bake for 15 minutes at 375'F and then turn the oven down to 350'F and bake for 35 more minutes, or until cake tester comes out clean. I put a baking sheet on the rack below the cake, in case any drippings happened.
7. Remove the cake and let cool completely. Run a knife around the edge and then gently flip out onto a cake plate.






























Voila! Enjoy! Do you have a fave rhubarb dessert? Share with us, we would love to hear from you.