Rhubarb is tart and sassy, and although it plays well with strawberries, it’s also perfectly content to stand on its own. Straight-Up Rhubarb Pie lets rhubarb shine, with just enough sugar and cinnamon to soften the tang.
If you appreciate rhubarb like this, on its own, without any distractions, you'll want to try Rhubarb Upside-Down Cake. The rhubarb simmers away in a bath of butter and sugar, but then instead of being tucked into a flaky pie crust, the slightly caramelized pieces are topped with clumps of batter and baked in the same cast iron skillet you cooked the rhubarb in (fewer dishes!). When it's done, the finished cake is flipped out of the skillet, showcasing the pink, jammy rhubarb on top. It’s a comforting cake that's as fitting for dessert as it is for breakfast (just like rhubarb pie).
Have your pie, and eat cake, too:
Is there an ingredient or a dish you find yourself making the same way every time? Tell us in the comments and we might feature it next time with an idea for changing it up!