Rhubarb Upside-Down Cake

Rhubarb is a favorite of mine and I especially look forward to making some sort of crisp with it each spring. This year, I wanted to try something different. This cake - based upon a Martha Stewart recipe - was that something different. And, I'm so glad that I branched out into a new recipe. The cake is both delicious and a real stunner visually.

I chose to slice the rhubarb into long spears, but you could pretty much cut it in any way that you'd like. And, I shingled the spears into the bottom of the pan, but the pieces could just be tossed in willy-nilly, if desired, so long as they are kept in a pretty even layer. I tried to do something cool for the sake of presentation.

SIDE NOTE:  My preteen daughter thought it looked like raw bacon on the cake. Thanks. {Ummm ... actually maybe she's right. Thoughts?}

Take heed, friends, that the batter of this cake is slightly different than a traditional vanilla-esque cake batter. First, I love the addition of sour cream ... the tang really helps makes this cake. The zest and juice from an orange are a total flavor bomb in this recipe, too. Know, however, that this cake is a little more dense than you're probably used to. And, actually once chilled, I found the center of the cake to almost {just a tiny bit} resemble the consistency of a baked cheesecake.

The cake can be served warm, room temp or completely chilled. Honestly, I loved it all three ways. So, it's really probably a preference thing.

NOTE REGARDING COLORING OF RHUBARB:  After testing this recipe twice, I did come across some reader comments on Martha's post for this cake regarding the coloring of the rhubarb after baking. Know that unless your rhubarb is incredibly deep, vixen red when you buy it, you will, obviously, never get a dark red hue after baking without some help. Rumor has it that a sprinkling of red gelatin or some drops of red food coloring into the sliced rhubarb - as it sits sprinkled with sugar - helps with the coloring. {Honestly, I am okay with the "naturalness" of the subtle pink hue achieved with no coloring added.}

Serves 6 - 8

Greens and Grains Salad with Lemon-Thyme Vinaigrette

With Easter just around the corner and the official day of spring on the horizon, my mind has been on all things fresh, green and vibrant. And, since I am hosting our family dinner this Easter, I've been contemplating the menu. We pretty much always serve a baked ham with traditional side dishes - sweet potatoes, mashed potatoes, dinner rolls, etc. But, coming up with unique vegetable side dishes seems like a challenge most years. With all of the heavier, carb-laden dishes being served, I always like to offer a dish or two that's a little lighter and has some fresh elements. This salad totally fits the bill and will look stunning on the holiday table.

What I love most about this salad is the contrast between the roasted asparagus and the fresh, crisp raw vegetables. I, also, super love the texture and chewiness of the cooked grains scattered throughout the salad. And, the simple vinaigrette is such a great compliment to all of the elements in the salad.

NOTES:

Use whatever grains you desire. {I utilized a small bag of a barley, rice, wholegrain oats, wheat berries and spelt blend.} Quinoa would work great. Barley or all wheat berries would be good.

I used baby spinach as the base of the salad, but any style of lettuce or mixed greens can be used.

Frozen peas {that have been thawed} can be substituted in place of the sugar snap peas if desired. And, any other green vegetable{s} of your choice can be incorporated into the salad as desired.