Lavender Rhubarb Upside-Down Cake
Until very recently, I’d never heard of ‘Elevenses’! But when some dear friends explained this most excellent idea of a light snack in the middle of the morning, I wanted to know more. According to a quick bit on online research, this is a long-standing tradition dating back to 1660 when an administrator in the British Navy was keen for a bevvy (typically involving alcohol) by 11:00 AM. These ritualized late-morning libations have been replaced by a cup of tea and a small piece of cake or pastry.
With the bright tang of rhubarb with the subtle floral notes of Lavender, I thought this stylish little cake might be just the thing for such an occasion. Or add a little whipped cream and serve it after dinner. (Actually, it’s pretty wonderful any time of day.)
454 g Rhubarb, cut into slices
3/4 C Sugar
1 tsp Culinary Lavender
1 tsp Vanilla
1/2 C Brown Sugar
1 C Sour Cream
1/2 C Oil
1 tsp Vanilla
1/2 tsp Salt
1 1/2 C All-purpose Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
- Preheat the oven to 350 degrees F and line a 9″ pan with parchment.
- Thinly slice rhubarb and mix in a bowl with the sugar/lavender/vanilla blend. Let sit while you mix the cake.
- Whip sugar and eggs until foamed a bit.
- Combine in sour cream, oil, vanilla.
- Combine dry ingredients, then add to wet.
- Layer rhubarb on the bottom of the cake pan. Pour in excess syrup from the mix. Pour the cake batter on top.
- Bake for 35-40 minutes.