For a picnic today, I made a rhubarb upside down cake. My family grew up eating rhubarb in numerous ways, including in pies, stewed with strawberries, and in fools. I cheated a lot with this cake and made it with a mix, but it turned out really well.
First, I caramelized sugar and butter, and spread it in the bottom of a well-greased cake pan. Greasing the pan is critical, because the sugar will stick like glue when it cools. I added a layer of frozen rhubarb I had gotten at the Farmers' Market earlier this spring. I made a cake from a Trader Joe's vanilla cake mix and poured it over the sugar and rhubarb. Baked for 45 minutes. Waited for five more and then turned it out onto a plate. The bits that stayed in the pan were still viscous enough to spread on the patches. I hope that my siblings like it!