Lemony Rhubarb Upside-Down Cake

Recipe by NoraMarie
READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Topping: Preheat oven to 350°F In a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.
  • 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.
  • Cake: In a medium bowl, whisk together flour, baking powder, and baking soda.
  • In a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.
  • Add egg and vanilla, beat well.
  • Stir half of flour mixture into sugar mixture; stir in buttermilk.
  • Add remaining flour mixture, stirring just until combined.
  • 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.
  • As soon as cake comes out of oven, run a spatula around sides to loosen cake.
  • Let cool in skillet for 10 minutes.
  • Invert cake on a plate.
  • Serve warm or at room temperature with whip cream or ice cream.
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