I made this cake expecting it to last us two, maybe three days of nibbling and dessert after dinner. Between hubby, me, and little Ben, it was demolished in two hours. I kid you not. Who knew that Ben was such a fan of upside-down rhubarb cake to eat the whole thing himself! Ok, I may have had a sliver...
I love love love cakes that can be cake without frosting, subtly sweet and heartier than powder-puff supermarket cake. This cake is most definitely worthy of a little cake love. The fact that this cake has oatmeal in it AND is baked in a cast-iron pan - sorry if I peed myself a little in all the excitement of it. I am 30 now. Incontinence happens.
So that whole thing I said earlier in my rhubarb jam post about me only making rhubarb recipes that use up a TON of rhubarb? Ignore that. Forget I ever said that. This cake only uses 2 and 1/4 cups of rhubarb (tee-hee! 1/4 cup! Like that makes a huge difference in my measure-rhubarb-by-the-pound world), but it's totally worth it. Thanks so much to Al for recommending it.
Forgive me my laziness and click here for the recipe.
MMmmm! I have 3 insane rhubarb plants and 1 broken oven. Can you feel my pain??? Planning on canning a double batch of strawberry rhubarb jam this week, which should use...oh...1/50th of the rhubarb out there currently;)
ReplyDeleteI hope you guys are high and dry in all this craziness we are having here!
OMG!!!!! This sounds so delicious!!!!! Sadly I have to use frozen rhubarb as I live in an apartment! Think I might have this for supper tonight & breakfast tomorrow!!!!!
ReplyDeleteOK, I had my inaugural rhubarb jam experience...now I'm making this. YUM!
ReplyDeleteAwesome recipe and hilarious post! You are a natural at this blogging thing!!!
ReplyDeleteI just got hungry.
ReplyDeleteDesire, and ye shall receive. One of my co-workers brought rhubarb upside down cake to work today! Yum.
ReplyDeletewow, that's an amazing co-inky-dink, cathryn. Lucky.
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