Rhubarb upside down cake, using the 2nd to last packet of frozen rhubarb from 2023. This year’s crop is growing quickly and leaves are now visible from the kitchen window. First harvest ETA May 17.
Recipe posted here on HO a couple of years ago.
Baked in a 2 quart casserole since my 8x8 pans are full of egg bake from this morning. And it took 55 minutes to get the deep golden brown crispy top crust we prefer. Already 2/3 gone - afternoon snack and supper dessert.
