Rhubarb is a super special vegetable to me, as it was all over my family’s gardens growing up. The gorgeous color, the tender texture and the tart taste intrigued little Grossy from the very start! An abundance of rhubarb coming out of the garden meant my family found so many ways we used it! Rhubarb is in season April through June, so this May Menu is the perfect time of year to celebrate rhubarb with a brand new recipe. This gorgeous Rhubarb Upside Down Cake has a not-too-sweet stewed rhubarb mixture as its crown, with a light and fluffy olive cake nestled into it. It’s perfect for breakfast, dessert, and beyond. While most people consider an upside down cake a labor of love (like most baked goods!), I wanted you all to keep your eyes on the prize (the cake), so I decided to put an easy main course alongside it. My Sheet Pan Gnocchi with Roasted Tomatoes, Arugula, and Burrata is so delicious and so incredibly easy to make and we simply do not talk about it enough. It comes together in under 30 minutes (that’s right, ladies!), giving you time to focus on the Rhubarb Upside Down Cake, while still putting a beautiful, stress-free meal on the table. The Basil Vinaigrette that tops the sheet pan gnocchi ties the whole thing together with a big, bright, beautiful, basil-y bow. Serve this Sunday Dinner for Mother’s Day, your next bridal or baby shower, or to celebrate a spring birthday! I promise you, it’ll turn any frown upside down!