Let’s talk about cake. When nothing else in life makes any sort of sense, and you can’t manage to find the words to express your feelings, and no matter how out of control everything feels, there is something comforting about the familiarity and comfort that baking can bring. It feels so normal when nothing else does. It brings moments of peace and welcomed distraction when we need it most. During times of tragedy, sometimes all you need is a little bit of cake and a whole lot of Jesus. Today is one of those days.
What I love about Strawberry Rhubarb Upside Down Cake the most is that unlike its Pineapple counterpart, it is made with 100% real, fresh ingredients. No spooky maraschino cherries or canned pineapple (although you’ll remember that I do love that version as well.) There’s just something about rhubarb that I can’t get enough of. I want to bake it into everything, and if I can’t do that, I want to make it into jam and slather it onto everything.
This version of upside down cake is kind of a perfect alternative to strawberry shortcake. It’s fantastic all on its own, but top it with ice cream and it is out of this world. My only recommendation? Eat it all the first day, if possible. The texture and tart flavor of the strawberries and rhubarb is best the same day the cake is baked. Believe me, you shouldn’t have any problem polishing it off. (I also love it for breakfast.)