Rhubarb Upside Down Cake

The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 600  g rhubarb, washed, cleaned and cut into small sticks
• 2  teaspoons cornstarch
• 1⁄2 cup light muscovado sugar
• 2  cups cake flour
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon sea salt
• 280  g butter, at room temperature
• 1  cup demerara sugar
• 1  cup caster sugar
• 1  lemon, zest of, grated
• 1  teaspoon vanilla extract
• 4  eggs
• 1⁄3 cup sour cream
• 2  teaspoons lemon juice

Directions

1. In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
2. In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
3. With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
4. Add eggs, one at a time. Mix to combine after each addition.
5. Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
6. Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
7. Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
8. Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
9. Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
10. Cool completely before serving.