Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Strawberry Rhubarb Upside-Down Cakes

Hey friends,

Happy Mother’s Day!

By now, brunch is probably already in full swing — eggs cracked, coffee brewed, maybe even a mimosa or two floating around. And if you’re still figuring things out, no sweat. We’ve got you covered with our Easy Breezy Brunch, now on our YouTube channel so you can cook along at your own pace.

But let’s be honest, one of the best parts of any celebration is dessert.

These Strawberry Rhubarb Upside-Down Cakes are the sweet finale the mom figure in your life deserves. Baked in a jumbo muffin tin, they look impressive but are super simple to pull off. Naturally sweet from juicy strawberries and tangy rhubarb, with a hint of blood orange zest to brighten things up. Serve them warm with a scoop of vanilla ice cream and you’ve got yourself a perfect Mother’s Day sendoff.

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

• ¼ cup melted unsalted butter

• 1 cup diced rhubarb (about 1 stalk)

• 1 cup diced strawberries (about 6 large strawberries)

• ¼ cup brown sugar

• 2 teaspoons blood orange zest, divided

• 1 cup all purpose flour, plus 1 tablespoon

• ½ cup fine cornmeal

• 1 ½ teaspoon baking powder

• ½ teaspoon kosher salt

• ¾ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 4 large egg yolks

• 1 teaspoon vanilla extract

Upcoming Schedule

Tuesday 5/13 at 4:00pm PT

Awesome Sauces (~50min)
Great cooking isn’t about doing more—it’s about doing just enough well. In this hands-on class, we’re diving into three versatile sauces that make everything from weeknight dinners to weekend grilling feel a little more special. You’ll learn how to make a punchy Chimichurri, a smoky Romesco, and a rich, citrusy Beurre Blanc—all with simple ingredients and approachable techniques. Chef instructor: Joel

Thursday 5/15 at 11:00am PT

Plant-Powered Sweet Snack Board (~50min)
Think of this as dessert hummus meets snack board magic. In this class, we’re blending pantry staples like chickpeas and almond butter with banana and cocoa for a sweet, creamy dip that’s as fun to make as it is to eat. It’s plant-based, naturally sweetened, and endlessly customizable—perfect for dipping fruit, crackers, or anything with a little crunch. Chef instructor: Alex

Thursday 5/15 at 4:00pm PT

Mushroom Rice with Jammy Eggs (~50min)
Earthy mushrooms, aromatic rice and jammy steamed eggs—all made in one pot. The mushrooms steam gently on top, so they stay tender and concentrated in flavor, then get folded in just before serving. Chef instructor: Joel