Awakening the competitive spirit. Within weeks my orchid had sprung a nub. Soon it flaunted four downward-facing pre-roots and one upward-facing spike, which should grow into a stem. Which might swell into buds, which could unfold into flowers. Someday.
In the meantime, I’m baking the rhubarb.
Rhubarb Upside-Down Cake
Prep: 20 minutes; Bake: 35 minutes; Serves: 8
4 cups chopped rhubarb (from about 6 large stalks)
1/3 cup dark brown sugar
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened (plus more for pan)
1 egg
1 teaspoon vanilla extract
1/2 cup milk
Toss together rhubarb, brown sugar, 1/3 cup granulated sugar and 1 teaspoon lemon zest.
Whisk together flour, baking powder and salt.
Using a stand mixer fitted with the paddle attachment, beat butter and remaining 1/3 cup sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Slide in egg, remaining 1 teaspoon lemon zest and the vanilla extract; beat fluffy again. Scoop in one-third of the flour mixture; mix on low speed just to combine. Pour in half the milk; mix to combine. Repeat, working in remaining doses of flour, milk, flour.
Generously butter a 9-inch cake pan (not springform). Scrape in rhubarb and any juices. Scrape in cake batter; smooth top. Slide into a 350-degree oven and bake until golden and a toothpick poked in the center comes out clean, about 35 minutes. Cool 10 minutes. Run a knife around the edge of the pan. Set a serving plate over pan and flip cake, fruit-side up, onto the plate. Nice slightly warm.