Rhubarb Upside-Down Cake
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.
Rhubarb Custard Pie
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.