While our son was away at camp this weekend whipping up some Pineapple Upside-Down Cake, along the same theme, it's time to share another family favorite with you - Rhubarb Upside-Down Spice Cake with Cinnamon Whipped Cream and Rhubarb Syrup.
Although we call this a "spice" cake, it really is a lighter version of the heavier spice cakes you may enjoy in the fall and winter. Flavored with vanilla and cinnamon, it has just a hint of ginger, cloves and nutmeg to give it a light spring touch. Fresh buttermilk also lightens it up compared to heavier spice cakes.
And unlike pineapple upside-down cake, this doesn't have any hint of "sogginess" - the cake layer holds itself light and steady. So moist and flavorful, the spice cake is pretty darn good just by itself, but topped with an upside-down layer of golden sweet rhubarb? The tanginess and sweetness creates the perfect balance.
I had a small gathering of both little ones and big ones just waiting for this to finish baking - the spicy aroma from the cake was flying all over the house! I don't think the cake had cooled more than half an hour before I was topping it with a cloud of sweet Cinnamon Whipped Cream and drizzling it with just the tiniest bit of fresh Rhubarb Sauce.
This cake may actually taste even better the next day - but it never seems to last that long around our house! It disappeared FAST - bite by delicious bite! If you have any favorite rhubarb recipes, please share below! We're always looking for something new and exciting!