Rhubarb Upside-Down Cake Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a small saucepan, melt 1/4 cup butter over medium heat. Stir in the brown sugar until well combined. Pour this mixture into the prepared cake pan.
Evenly spread the diced rhubarb over the brown sugar mixture in the pan.
In a medium bowl, mix together the flour, baking powder, and salt.
In a separate large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.
Pour the batter over the rhubarb in the pan, spreading it out evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen and invert onto a serving plate. Serve warm or at room temperature.
I await your comments! Enjoy!
