Whoever you are, wherever you are, chances are you could stand to fit more fruits into your diet—and what better way to do that than bake some fruit into a delicious cake!
Abra Berens is a Michigan-based chef and former farmer on a mission to sneak more nutrient-packed fruit into your everyday life. She’s already released two successful cookbooks, Ruffage and Grist, but her latest Pulp: A Practical Guide to Cooking with Fruit shines a spotlight on nature’s candy, incorporating fresh favorites into sweet and savory dishes from beet carpaccio and pork chops to cantaloupe sundaes.
Even better? She’s taking a page out of the book and sharing her recipe for Rhubarb Upside-Down Cake with our readers below!
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The Pulp book is organized alphabetically by fruit, and between each recipe, it shares tips and the stories of various farmers across the country as a means of humanizing your connection to your ingredients, because all our food comes from somewhere and someone.
The below recipe for rhubarb upside-down cake comes straight from the book, wherein the full recipe includes a breakdown of how to make classic upside-down cake batter, homemade whipped cream and a salty pecan concoction that will knock your socks off. For this at-home recreation, go with your favorite cake batter recipe and any toppings that warm your heart.
“This buttery cake will absorb a good deal of the rhubarb’s cooking juices but expect it to be a bit juicer than a traditional pineapple upside-down cake,” Berens writes in Pulp. “The addition of a bit of cornstarch helps keep it from being a complete and total mess.”
Photography by: EE Berger