April showers bring May flowers... and Claritin.

Next week it’s supposed to be sunny, though as I write this, spring is giving a mixed bag of rain, wind, and sunbreaks. Okay, Spring. I see you. I am you.

At the market, I spotted pink stalks of rhubarb, brightly colored Easter egg radishes that I want to shave onto salads like piñata confetti, and pea shoots with their curling tendrils, adding that earthy green flavor to as many dishes as I can think to throw them into. The bunnies are back on the scene too, making my puppy feel like the indoor huntress of West Seattle. Bless her heart.

As a chef, spring is that time when we suddenly get new colors to paint the plate with. Fresh, bright, light, green, new. Everything starts waking up a little, including me.

Yes, I could have given you a virtuous salad. You know me better than that.

But I’m going to give you cake.

Because you deserve this cake.

It’s a simple rhubarb upside-down cake, tender, sweet, tart, and unfussy, with a beautiful pink top. Enjoy it unadorned, or gild that lily with a dollop of softly whipped cream. As I said, you deserve it. It’s been a long winter.

Hello, Spring.

And as a little gift, please enjoy this seasonal calendar to help you fill your market basket this month: Cook’s Culinary Collective Seasonal Calendar

Easy Rhubarb Upside-Down Skillet Cake Recipe

Yields: 10 servings

This rhubarb upside-down skillet cake is one of my favorite spring dessert recipes. Made with fresh rhubarb, raspberries, and a tender sour cream cake batter, it bakes into a tart-sweet cake with a beautiful pink top. It’s simple, seasonal, and perfect for Spring baking.

1 pound rhubarb, trimmed and cut diagonally into 1/2 inch thick pieces

1 pint raspberries

1 3/4 cups granulated sugar, divided

4 ounces (1 stick) unsalted butter at room temperature, plus more for buttering pan

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla bean paste

2 large eggs

1 cup sour cream

In a medium bowl, toss rhubarb and raspberries with 3/4 cup of the sugar. Set aside.

Preheat oven to 350°F. Line bottom of a 10 inch cast iron skillet with parchment, generously butter sides of skillet and parchment and set aside.

In another medium bowl, combine flour, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and the remaining 1 cup of sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon zest and juice and beat to combine. Add flour mixture in 3 additions, alternating with sour cream, mixing until smooth.

Toss rhubarb and raspberries one more time and transfer to prepared skillet.  Spread batter over the fruit and smooth the top. Bake until a tester inserted into center of cake comes out clean, 50 to 60 minutes. Cool in pan for 10 minutes then run a sharp knife around the edge of the cake and invert onto a cooling rack to cool completely.

Serve warm or at room temperature with a literal cloud of whipped cream or a dusting of powdered sugar, or both, you deserve it!