|Rhubarb Upside Down cake. Mmmmmm|
I didn’t grow up with rhubarb in my backyard – don’t think it grows too well in SoCal’s Mediterranean climate – but I was around it a lot during my fourteen year-sojourn in the Midwest. Minnesota rhubarb defies elements that would kill an orange tree in one day flat, coming back hale and hearty every year out of a frozen, 6-month-long coma. Amazing stuff.
Its leaves are elephantine-large and its stalks are a lovely ballet-pink that turn crimson in the long days of summer. My kids had free range to the neighbors’ rhubarb plants when they were little. They would break off a stalk, come into the house to pour a saucer of sugar to dip it in and manage to sprinkle most of the kitchen with crunchy granules. Ah, summer memories!
We ate a lot of strawberry-rhubarb pie – my favorite – and rhubarb slush – omigosh so good – and I do miss it now that we are back in San Diego.
This weekend, I went to the grocery store and bought several batons of rhubarb, very pretty though not fresh from the ground, and made rhubarb upside down cake. Yum yummy.
I am glad there are kitchen wizards who look at a thing that tastes pretty snarky on its own and who wonder, “What if?”
Keep the magic coming. . .