Rhubarb Upside-Down Cornbread

What do you think of when you think about cornbread? My first thoughts are simple, plain, basic. A side dish to something else more interesting. I feel bad for the cornbread, honestly. It always gets second fiddle to the main dish. Not with this Rhubarb Upside-Down Cornbread, though. This is a show stopper, a scene-stealer, a side dish that refuses to stay on the sidelines.

The rhubarb adds a wonderful tart fruitiness and the color is eye popping. You can arrange the rhubarb in whatever pattern you like; I’m sure you can be much more creative than my simple design. The lightly sweet cornbread with maple sweetened rhubarb on top is the perfect addition to a brunch spread, or just on it’s own for breakfast.

Cornbread doesn’t want to sit in the corner anymore; help it spread it’s wings and show the world how beautiful and delicious it can be all on it’s own!

And don’t fret, it’s still so stinking easy to make you won’t break a sweat.

Enjoy!

For another cornbread recipe that will stop the show, check out my Blueberry Cornbread Cake recipe. Seems to be a theme with me and cornbreads…

Step by Step

Arrange rhubarb.

Melt oil and maple syrup.

Mix dry ingredients.

Add wet ingredients, mix well.

Carefully pour into pan.

Bake 30 minutes.

Invert and serve.

Print Recipe

Rhubarb Upside-Down Cornbread

Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

Topping

• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 8-10 stalks rhubarb

Cornbread

• 2 tablespoons ground flax seed
• 3/4 cup yellow cornmeal
• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened non-dairy milk
• 1/3 cup maple syrup
• 3 tablespoons melted coconut oil
• 1 tablespoon lemon juice

Prep Time 10 minutes Cook Time 30 minutes Servings servings Ingredients Topping 2 tablespoons coconut oil 2 tablespoons maple syrup 8-10 stalks rhubarb Cornbread 2 tablespoons ground flax seed 3/4 cup yellow cornmeal 1 cup all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup unsweetened non-dairy milk 1/3 cup maple syrup 3 tablespoons melted coconut oil 1 tablespoon lemon juice

Instructions

1. Preheat oven to 375F.
2. Add the 2 tablespoons coconut oil and 2 tablespoons maple syrup to an 8x8 baking pan. Put in the oven for 2-3 minutes, until oil is melted. Set aside.
3. Cut the rhubarb and arrange in a pattern in baking dish. Be careful as dish is hot still. You can also cut it in 1" pieces and toss them in and it will be fine, just not quite as pretty.
4. In a large bowl, mix the flax seed, cornmeal, flour, baking powder, baking soda and salt.
5. Add the milk, maple syrup, coconut oil and lemon juice. Mix until well combined.
6. Carefully pour into the pan on top of the rhubarb so as not to disturb your pattern. The oil/maple mix will come up around the sides, this is expected - it gives the cornbread a nice crispy edge.
7. Bake 30-35 minutes, or until cornbread is deep golden in color and a toothpick in the center comes out clean.
8. Let cool 8-10 minutes. Run a knife around the edges, then carefully turn out of the pan onto a plate and let cool completely.

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