Wake and Bake this Easter: Rhubarb Upside Down Cornbread

Simple, seasonal baking for a spring holiday or any day of the week.

I’m reappropriating #wakeandbake. And since Easter is on 4/20 this year, there’s no better time to light up the oven in the morning.

I know what you’re thinking – who has the energy to do anything at the buzz of the alarm besides burn some toast? Well, it actually makes a lot of sense to roll out of bed and start baking. Once your puffs go into the oven, there’s a 30-minute window to shower, tidy, catch up on the news, etc. After it’s done, you have the freshest possible goods to enjoy solo, pass around the brunch table, or take to work – I received high praise from all of my co-workers for this recipe and several other past #wakeandbake exploits.

Satisfy those munchies.

This dish is bread and jam in one skillet, so that’s one less pot to clean. It goes well with sweet complements like a bowl of yogurt and contrasts deliciously with savory pork sausage. Rhubarb is only in season for a little while, so make this before the temperature starts to blaze. Blueberries would make a yummy switch once their season arrives. And you can buy bags of local New York corn meal at the farmers market; Colorado doesn’t have all the fun.

Buy local cornmeal! Know your farmer. Stay away from GMOs.

If you need any more motivation, it’s also National Pineapple Upside Down Cake Day. Appropriate that too.

This is the good type of reappropriation. Go for it on all counts.

Rhubarb is actually a vegetable and you’ll find it in shades of pale green to this deep ruby.

I chopped the rhubarb a little smaller that I’m recommending here. Larger chunks will keep their shape and make for a beautiful presentation.

Layer the first few ingredients in the same skillet and cook until tender and caramelized.

Pour batter over the simmering vegetable. Remember, a few lumps are good here.

Use a rubber spatula to gently spread the batter to the edge of the pan.

The cornbread is ready when a toothpick inserted in the center comes out clean.

Serve with a bowl of yogurt or a side of sausage. It’s delicious sweet or savory. And at the dinner table even.

Rhubarb Upside Down Cornbread
Serves 8

3/4 pound rhubarb, trimmed and cut into 1 1/2″ pieces on an angle
1 2/3 cup sugar
4 tablespoons unsalted butter, plus 1/2 cup butter
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup all purpose flour
1 cup corn meal
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk

Pre-heat oven to 375°.

Combine rhubarb, 1 cup sugar, 4 tablespoons butter, lemon juice, vanilla and 1/4 teaspoon salt in a 9-10″ cast iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.

Mix flour, cornmeal, baking soda, and 1/2 teaspoon salt in a medium bowl.

Melt butter in a large bowl. Beat in remaining 2/3 cup sugar and eggs until well blended. Stir in flour mixture and milk, until few lumps remain. Pour batter over rhubarb in skillet and gently spread to edges with a rubber spatula. Bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Cool for a few minutes before inverting onto a large platter.

Bread not cake because you can eat bread any time of day without the guilt.

Easter calls for the dainty china.

Again, chop the rhubarb a little larger than I did. If it’s a little messy, you can garnish with a pile of yogurt and berries on top.

Nom! Let me know how it turns out!