strawberry rhubarb cornmeal upside down cake 🍓

Hello and welcome back to upside down cake summer! In case you missed it, I made several brown butter cornmeal upside down cakes last summer and they were quite the hit. The original recipe was inspired by the brown butter corn cake from Radio Bakery in Brooklyn, NY which — if you haven’t had it yet and you get the chance to — is life-changing.

For my version, we make a gluten free cornmeal cake infused with brown butter in both the cake and the caramel that we pour over the fruit at the bottom of the pan. The result is a dense yet fluffy, not-too-sweet cake that makes fabulous use of fresh summer fruit and is the ideal easy dessert for a barbecue or dinner party.

Today we are doing the iconic combination of strawberry and rhubarb, both of which get super sweet and jammy at the bottom of the pan and complement the cornmeal cake so well. She’s a beaut and I hope you love her!!! But first…

• I really loved this article, “What Women Wish They Knew at 31”. As an early thirties girl myself, I wholeheartedly agree with so many of these and wish I could’ve given myself this kind of advice when I was in my 20s. Bottom line: have fun, care less, enjoy your life, wear the miniskirt, trust in your timing, etc.

• I’m sloooowly dipping my toes into the cottage cheese game and as of now, I will say I’ve been thoroughly enjoying it on a thick piece of my homemade sourdough with a juicy heirloom tomato slice, lots of flakey salt + pepper and a drizzle of this oil. Peak summer :)

• Shared a little house reveal on Instagram this week!!!

• Need to be making more cherry desserts and this one is looking quite fab. If you have any other suggestions or requests, please lmk!

Onto today’s recipe!