Thursday, July 17, 2014

Rhubarb Upside Down Cake

Rhubarb Upside Down Cake 

I am so glad I am back to posting! We had a great week off! We really wanted to get sometime to do some planning for ourselves. Summer has been a crazy time for the both of us. Luckily Danielle was sweet enough to do some real leg work last week and keep posting for you all. I hope that you guys had a wonderful holiday and are now settling back into your normal work schedules. I was just informed that I will be taking over the office management position at our sister restaurant part time. This is my first official day and I have spent most of the day getting systems implemented and creating lots of spreadsheets. SUPER FUN!!!!

I apologize for neglecting you for so long and I hope to get back to my normal schedule as things start to fall into place. I thought today I would start easy and just post a recipe that my mom and I tried out for a family get together last week. We love to bake together and often don't get much time to do so any more. I was fortunate enough to get some time with her over the holiday. Her garden is in full bloom now that it is July ( OH MY GOODNESS!!! I can't believe it is already the middle of July!)- My parents have the most magnificent garden for living in the city. They have over 20 types of heirloom tomatoes alone and their garden also includes carrots, strawberries, black and red raspberries, rhubarb, over 15 types of herbs, cucumbers, and organic lettuces. The summer is a lovely time in MN and it is nice of them to try and capture a little of that loveliness in their food supply. We wanted to get a chance to use some of the wonderful things in her garden so we decided to try out a rhubarb upside down cake. 

My mom was really excited to hear that there was a new co-op opening in her neighborhood so we decided to check out Lakewinds Richfield  for our supplies. It was a really wonderful little co-op, perfect for my mom's neighborhood. We had a wonderful time exploring the store and finding the necessary ingredients for our cake. It ended up being a great recipe and I hope you will enjoy baking and even more eating this delicious dessert.

Rhubarb Upside Down Cake

    • 1 cup whole grain spelt flour
    • 1/2 all-purpose flour
    • 1/4 cup masa harina corn flour (can substitute almond flour
    • 1/4 cup stone ground polenta (can substitute with corn meal or almond flour as well
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 3/4 cup almond milk
    • 1/2 cup maple syrup
    • 1/4 cup applesauce
    • 1/2 cup coconut oil
    • 1/2 teaspoon almond extract 
    Fruit Topping

    • 1/2 cup rhubarb, chopped
    • 1/4 cup blueberries
    • 1/2 cup maple syrup
    • 1/2 cup strawberries, cored and halved
    • 3 Tbls butter

    1. Preheat oven to 350.
    2. Combine the dry ingredients.
    3. In a separate bowl whisk together the wet ingredients.
    4. Stir the dry into the wet, don't over mix.
    5. Add butter and maple syrup to the bottom of a rectangular baking dish.
    6. Place the fruit nicely on top of the butter mixture.
    7. Pour batter into prepared pan
    8. Bake for 30-40 minutes or until a toothpick comes out clean.
    9. Once partially cooled flip out onto a cookie tray. (the cake is a bit fragile so be a bit careful when doing this)

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