I love every component of this cake. I love the crunchy streusel base, the orange-scented cakey middle, and the ribbons of tart, pink rhubarb that adorn the top. It’s the kind of decadence that disappears — in my house, anyway! — before you can say “Rhubarb Upside Down Cake.” I make the cake this way: First, take one pound of pink or red rhubarb stalks, and trim them to 8
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