Rhubarb Upside Down Cake
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) butter @ room temperature
¾ Cup granulated Sugar
1 ½ tsp vanilla extract
2 large eggs @ room temperature
¾ Cup buttermilk
¼ Cup Butter (1/2 stick)
¾ Cup packed light brown sugar
1 T lemon or orange juice
3 Cups Rhubarb, cut into ½ inch pieces (approx. 1 ¼ lbs. rhubarb)
Preheat the oven to 375 degrees F.
For the Topping: Heat the butter in a skillet over medium heat until bubbly. Reduce heat to low and sprinkle the brown sugar over the butter. Cook, without stirring until most of the butter is melted. Remove from heat.
Pour and spread into the bottom of a 9-inch square or round cake pan.
Toss the juice and rhubarb together then spread evenly over the top of the brown sugar in the cake pan.
To make the Cake batter: In a small bowl, stir together the flour, baking powder, baking soda and salt.
To an electric mixer beat the butter, sugar, and vanilla at medium speed until light and fluffy. Beat in the eggs, one at a time, then beat again until light and fluffy.
Reduce speed to low and add the flour mixture, alternating with the buttermilk. Do not overbeat.
Spoon the batter over the rhubarb and gently spread to the edges of the pan.
Bake the cake about 40-45 minutes until the edges are pulled slightly from the sides and are golden brown.
When done baking, place a large plate (a cookie sheet works well also) over the pan and invert the cake into place.
Serve warm with vanilla ice cream!