Can sunny days sweep the clouds away on the way to where the air is sweet? I’m thinking about sunny days to the tune of Sesame Street’s theme song. The few warm days we’re granted this Spring are greeted with relief only to be disappointed with cooler days to follow. As May is coming to an end without a sign of consistent warm weather, at least rhubarb arrived on time for an upside-down cornmeal cake.
Rhubarb Cornmeal Upside Down Cake uses the same batter from Buttermilk Cornbread (also used for Cornbread Chili Pot Pie with Oregano Corn and Orange Cornbread with Greek Yogurt and Blackberry Sauce). This pinkish-red and green, tart celery-looking vegetable is baked on the bottom of a slightly sweetened and textured cornmeal cake with a hint of sunflower seeds sprinkled on top. After the cake is baked and cooled, it’s quickly flipped ‘up-side down’ onto a plate to reveal caramelized brown-sugar rhubarb on top. The drink to pair with this sweetly tart cake is one of the flavors of The Republic of Tea’s easy to brew iced teas: Ginger Peach Black Tea, Caffeine-free Hibiscus Sangria Tea, Limón Black Tea and Watermelon Mint Black tea.
Recognized for their use of eco-friendly unbleached paper tea bags, The Republic of Tea developed larger tea pouches to steep in one quart of hot water. After decanting and adding ice to the tea, feed gardens or compose with the used tea leaves.
For the Rhubarb Cornmeal Upside Down Cake, watermelon mint black iced tea was brewed. It’s a juicy and refreshing drink for sweltering hot temperatures coming in the next few weeks. Share which iced tea flavor(s) you’re ordering in the comment section below.
In addition, if you purchase one tin of The Republic of Tea’s new Large Iced Tea Pouches between Tuesday, May 21, 2013 and Tuesday, May 28, 2013, you will receive one complimentary bottle of agave nectar—an ideal all-natural iced tea sweetener (limit one per customer). Use promo code: #ICEDTEA2
We may grumble about the lack of warmer spring days, but the temperature isn’t snowy. Springtime is a relief from freezing temperatures of the past and a refreshing thought to humid summer days to come. Actually, the longer cooler weather stays around, the more money is saved by not using an air conditioner. For now, it’s warm enough to enjoy a chill glass of one of many flavors of The Republic of Tea’s Iced Tea and a slice of Rhubarb Cornmeal Upside-Down Cake. I’m also ready to give Spring directions to my street before summer makes my air too sweet and humid.
Rhubarb Cornmeal Upside-Down Cake
- 1 to 2 tbsp. soften butter
- 1 lb. rhubarb; trim ends and cut into 1/2-inch size pieces
- 1/3 cup brown sugar
- 2 tsp. cornstarch
- 2 pinches of sea salt
- 1/4-cup wheat flour (preferably white wheat flour)
- 1-cup unbleached, ap, white flour
- 3/4-cup cornmeal
- 1/3-cup sugar
- 2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1-1/2 cup buttermilk; well-shaken
- 1 egg
- 2 tsp. vanilla
- 1/4-cup olive oil
- Optional Garnish: Sunflower seeds and powdered sugar
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Line the bottom of a springform pan with parchment paper. Butter the bottom and sides of the springform pan. Set pan aside.
- In a medium sized bowl, toss rhubarb, brown sugar, corn starch and one pinch of sea salt. Place rhubarb in the bottom of the springform pan.
- In another bowl, toss the second pinch of sea salt, both flours, cornmeal, sugar, baking powder and baking soda together. In another bowl, whisk buttermilk, egg, vanilla and olive oil together. Gently and quickly mix in the wet with the dry ingredients. If the batter is too dry, add a little more buttermilk.
- Using a spatula, spread batter over the rhubarb in the springform pan. Generously sprinkle sunflower seeds over the batter.
- Place springform pan over the parchment-lined baking sheet and place both in the oven.
- Bake for 30 to 45 minutes, until golden brown or until a toothpick inserted in the middle comes out clean.
- Place cake on a wire rack to cool for 10 minutes. Remove the springform sides. Let the cake completely cool. Place a large plate over the top of the cake and quickly flip over. Garnish each slice with powdered sugar.
One thought on “Can Spring Come to My Street?”
This cake looks fantastic. I really liked this blog, based on the individuality this meal acquires, as a rhubarb being one of the main ingredients. The texture of the meal, the colours as well really glorify this particular meal. Especially since this meal is rather nutritious. I also liked the aspect that this fresh design is aimed or targeted towards the spring time, which will certainly make any day good. Great meal and will love to try it. Thanks
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