Rhubarb Upside Down Cake

There is no such thing as failure...unless you decide to give up.  This is how I feel about many things in my life, and baking experiments are no exception.  So this weekend when I decided to make an upside down cake, I had the idea that it would turn out perfectly the first time, and be simple to make, but I was a bit off on my assumption.  I had never made an upside down cake before, not even the classic pineapple, and I wanted to try it!  So I thought, what better than a strawberry rhubarb upside down cake!  I am all for baking with seasonal fruit! 

I would use my vegan white cake base, and use berries and rhubarb in a caramelized topping.  It sounded like a great idea...but then after I had assembled the cake, and I thought it was done baking, since my normal cakes take the amount of time I had given it, and a tester seemed to come out clean, I unmolded it and what was on the plate was not attractive.  A pile of berries and rhubarb in a soupy cake batter with about a half inch of baked cake on the bottom.  I ate some anyways...it tasted delicious, but not something that I would want two serve to anyone let alone post on a blog. 

But I hadn't failed, I had only made an attempt, so I got to work with the second round.  This time however I had to settle for simply rhubarb because I had used up the berries I had.  I baked the cake longer the second time, and prayed as I went to flip it...success!  I had a beautiful cake, and it was delicious at that!  It was wonderful even without the strawberries. 

The rhubarb on top had caramelized into something wonderfully tart yet sweet, and was perfect atop the moist sweet vanilla cake.  I paired it with a lavander laced sweetened sour cream and it was perfect!  I was happy that I hadn't simply given up after my first attempt at the cake, and was rewarded with something delicious as a result! 

So if at first you don't succeed, don't look at it as a failure, but a learning experience.  Here is the recipe for the successful cake if you would wish to try some of the deliciousness for yourself!

Vegan Rhubarb Upside Down Cakes
Makes 2 6 inch cakes

2 6 inch cake pans

Cake:

1/2 cup maple sugar

3 Tbsp Earth Balance vegan butter

1 Tbsp agave nectar

2 cups rhubarb, sliced

1 3/4 cups whole wheat pastry flour

1 tsp baking soda

1 tsp sea salt

1 cup maple sugar or granulated sugar

1/2 cup coconut oil

1 cup coconut milk
1 Tbsp pure vanilla extract
2 Tbsp lemon juice

Lavander Cream (optional):
1/2 cup Vegan sour cream

2 Tbsp agave nectar

2 tsp pure vanilla extract

1 Tbsp lavander flowers

 Preheat the oven to 375 degrees and position rack in center of oven. Spray two six-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Place half Earth balance into the bottom of each pan, and swirl to coat the bottom.  Sprinkle each with 1/4 cup maple sugar.  Toss rhubarb with 1 Tbsp agave nectar, and spread out into the bottom of the pans, dividing evenly between the two, and set aside.  Whisk flour, baking soda, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, and vanilla extract, together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Pour cake batter over rhubarb in each pan, dividing evenly between the two, and bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cake for about 5 minutes in pan then place a plate on top, hold firmly and flip over to unmold.  Repeat with other cake. Let cool slightly before serving.  Whisk together sour cream, agave nectar, vanilla, and lavander.  Serve cake with lavander scented cream if desired.

*If you wish this recipe could be made in 1 9 inch pan, just increase the baking time at least another 10-15 minutes.  Or, cut in half for one small cake.