TOPPING: 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) CAKE: 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 350°F (180°C). 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 ??