Lemony Rhubarb Upside-down Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 tablespoons butter
• 2/3 cup packed brown sugar
• 2 cups sliced fresh rhubarb
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/3 cup butter, soften
• 1 tablespoon finely grated lemon rind
• 1 egg
• 1 teaspoon vanilla
• 3/4 cup buttermilk

Recipe

• 1 topping: preheat oven to 350°f in a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.
• 2 remove skillet from heat; spread sugar mixture evenly over bottom of skillet. scatter rhubarb [cut in 1 inches pieces] evenly over sugar mixture; set skillet aside.
• 3 cake: in a medium bowl, whisk together flour, baking powder, and baking soda.
• 4 in a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.
• 5 add egg and vanilla, beat well.
• 6 stir half of flour mixture into sugar mixture; stir in buttermilk.
• 7 add remaining flour mixture, stirring just until combined.
• 8 spread batter carefully over rhubarb in skillet; bake for 45 to 50 minutes, until cake springs back when gently pressed in center and a toothpick inserted in center comes out clean.
• 9 as soon as cake comes out of oven, run a spatula around sides to loosen cake.
• 10 let cool in skillet for 10 minutes.
• 11 invert cake on a plate.
• 12 serve warm or at room temperature with whip cream or ice cream.