Rhubarb comes and goes so fast, I usually only make the tail end of the season. And I always make the same thing: a strawberry rhubarb pie. Now, this pie is delicious (it might be my favorite filling), but I want to branch out this year. I've been seeing so many gorgeous recipe photos on Instagram featuring this gorgeous pink stalk in the last week or so, and I'm ready to make my move.
One of the photos that really caught my eye recently was this one from our very own social media manager, Kaitlin Flannery. She posted a truly great recipe for a rhubarb rose upside-down cake on her personal blog, and I'm 100% making it this weekend.
Let's talk about this cake and why it's so special. First, the rhubarb. It's thinly sliced and basically creates a pink, tangy blanket around the top of the cake. You can kind of see how Kaitlin does it in the below photo.
Once the layer of rhubarb is complete, you add the cake batter, which is essentially a buttery, orange-y pound cake.
I feel like most recipes would just stop there. You already did the cool part of the cake with the rhubarb blanket, why would you need to go further? But Kaitlin did. She went ahead and created this super-special pistachio crumble situation to add even more texture and awesome color.
If that isn't worthy of Instagram, I don't know what is.
Get the recipe: Rhubarb Rose Upside-Down Cake with Pistachio Crumb from Whisk Kid
More Delicious Rhubarb Recipes from Kitchn
- Strawberry Rhubarb Streusel Bars
- Rhubarb-Almond Snack Cake
- Rhubarb Simple Syrup
- Easy Roasted Strawberry Rhubarb Shortcakes with Cardamom Whipped Cream
What's your favorite way to eat rhubarb right now?