Rhubarb Upside-Down Cake
Adapted from Martha Stewart Living 2010
Yield: 10 servings
Ingredients
Crumb Topping
8 Tbsp (1 stick) unsalted butter, melted
1 c all-purpose flour
1/2 c sugar
1/2 t salt
Rhubarb Layer
1 lb rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
3/4 c sugar
4 Tbsp (1/2 stick) unsalted butter, cut into small pieces
Cake Batter
1 1/2 c all-purpose flour
1 1/2 t baking powder
1 1/2 t salt
8 Tbsp (1 stick) butter
1 c sugar
1/2 t finely grated lemon zest
1 Tbsp lemon juice
2 large eggs
1 c sour cream
Instructions
Preheat oven to 350 degrees F
Make the topping: Stir together melted butter, flour, sugar and salt until moist and crumbly.
Make the cake: Butter a 9 inch round cake pan (3 inches deep). Dot with 4 Tbsp butter, cut into small pieces. Toss rhubarb with 3/4 c sugar; let stand for 2 minutes. Toss again and spread in pan.
Whisk together flour, baking powder and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, one at a time, until well incorporated. Beat in flour mixture in 3 additions, alternating with sour cream. Spread evenly over rhubarb. Crumble topping evenly over batter.
Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about one hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
This cake is lovely served with whipped cream or vanilla ice cream.