Rhubarb Upsidedown Cake


3 tbsp butter			  			45 mL 
2/3 cup packed brown sugar 150 mL
2 cups sliced fresh rhubarb 500 mL (1-inch/2.5-cm pieces)

1-1/2 cups all-purpose flour  	375 mL
1 tsp	baking powder  	5 mL
1/2 tsp baking soda	  2 mL
3/4 cup granulated sugar  	175 mL
1/3 cup butter, softened  	75 mL
1 tbsp	 finely grated lemon rind  	15 mL
1	egg	
1 tsp 	vanilla	 5 mL
3/4 cup buttermilk  	175 mL
whipped cream or vanilla ice cream


Topping: Preheat the oven to 350F (180C). In a greased 9-inch (23-cm) cast-iron or heavy nonstick ovenproof skillet**, melt butter over medium heat; stir in brown sugar. Remove skillet from the heat; spread sugar mixture evenly over bottom of skillet. Scatter rhubarb evenly over sugar mixture; set skillet aside. Cake: In a medium bowl, whisk together flour, baking powder and baking soda. In a separate medium 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 our mixture into sugar mixture: stir in h ittermilk. 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 centre and a toothpick inserted into centre comes out clean. As soon as cake comes out of oven, run a small spatula around sides of skillet to loosen cake. Let cake cool in skillet on wire rack for 10 minutes. Wearing oven mitts, invert ** If you prefer, bake this light-as-air cake in a well-greased 9-inch (1.5-L) round baking pan, melting the butter in the pan in the oven for about 3 to 5 minutes before proceeding with the recipe. Shake buttermilk carton well before measuring, then pour the leftover milk into a sealable freezer bag and freeze it for use in another recipe; it will keep for up to 3 months.


Makes 8 servings Preparation time:20 minutes Cooking time:45 to 50 minutes


Canadian Living 2005 ??

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