Upside-Down Strawberry Rhubarb Almond Shortcake

Rhubarb is one of the spring harbingers of the gardening season. I used to pick it from our garden in Maine, sprinkle salt on it, and munch (with an occasional pucker) on the crunchy, stringy sour stalks. Such a strange plant-  the big, broad flat leaves of the rhubarb plant are very poisonous but the tart, pink stalks are delicious. We only have one rhubarb plant here at our Rhode Island house but the markets carry fresh Rhode Island rhubarb. It's best to use rhubarb that is fresh, as once you cut it, the stalks get drier and stringy. There are so many things I like to make from rhubarb. This recipe makes a great spring/summer dessert. Especially yummy when served with ice cream or whipped cream.

Upside-Down Strawberry Rhubarb Almond Shortcake

Topping:

3 T  butter (I use plant butter)
1/2 cup plus 1 T of brown sugar
1/4 cup sliced almonds
2 cups sliced strawberries
1 cup sliced rhubarb (blanched in boiling water for 3 minutes and drained)

Cake:

1/2 cup softened butter (I use plant butter)
3/4 cup sugar
2 eggs
1/2 cup milk (I use almond milk)
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

1. Line the bottom of a round or square baking pan with parchment paper cut to fit the bottom. Grease the top of the paper generously with butter.

2. Melt the 3T of butter in a small sauce pan then add the brown sugar and stir until it is melted into the butter and smooth.

3. Spread this mixture evenly over the parchment paper.

4. Sprinkle the almond on top then layer the strawberries on top of the almonds. Spread the rhubarb on top of the strawberries and set aside while you make the batter.

5. Preheat oven to 350. Cream the butter and sugar with an electric beater until light and fluffy. Add eggs and beat into mixture.

6. Mix the dry ingredients together. Pour half the dry ingredients and half the milk plus the vanilla into the batter and mix. Add remaining dry ingredients and milk and beat together until smooth.

7. Pour over the topping and spread  the batter evenly in the pan.

8. Bake for 55-60 minutes (check it after 50 minutes). Cake should spring back when touched. If not done and top is browning too much, cover top with aluminum foil to finish baking.

9. Let sit for 10 minutes. Run knife along sides of pan then turn over onto a plate. Gently peel off the parchment paper. This cake is dense like a biscuit and does not rise a lot- which is why it is called a shortcake. Serve warm or at room temp.