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

Strawberry, Apple and Rhubarb Crisp

I am currently savoring a couple of weeks - the only couple of weeks actually - of the year that we have absolutely nothing on the schedule/calendar. Like, seriously ... this does not happen often. My three children still living at home are involved in a zillion different extra-curricular activities throughout the entire year - baseball, softball, marching band, basketball, cross country, volleyball, quiz bowl, charity events, track, theater and ... well, you get the picture.

These present two weeks are void of any activity, event, appointment, meeting or otherwise. I, literally, have only left my house TWICE in the past eight days ... to get some groceries.

It has been pure bliss! I have been sleeping in, staying in my pajamas most of the day, playing board games with the kiddos, catching up on my DVR recordings, doing a boatload of cooking/baking and working on the blog. Utter heaven.

Speaking of heaven ... I love making crisps, cobblers and crumbles throughout the summer months.

The concept of making a "crisp" is simple - top cut fruit (yes, I am aware that rhubarb is actually a veggie) with a quick and easy oat topping that is kissed with just the perfect amount of sugar and spice. Pop it all in the oven until bubbly and serve warm with a big scoop of vanilla ice cream. I urge you to whip one up as soon as possible ... celebrate our bountiful summer fruits in the most-perfect way.

And, if you need me, I'll be kicking back by the pool, listening to the radio, watching the kids swim, enjoying a big glass of my Summertime Fruity Lemonade and thinking of this amazing dessert. (Well, for another week or so. Then, it's band camp and volleyball lessons for the little munchkins of the house .. and back to reality.) I'm hanging on to and relishing these lazy days of summer as long as I can, though.

Serves 6.