Rhubarb Upside-Down Cake ~
~ adapted from Martha Stewart ~
(Good for brunch… )
Preheat oven to 350 degrees.
Butter a 9-inch round cake pan (3 inches in depth). Cut into pieces, dot the bottom of the pan with 4 tablespoons unsalted butter.
Cut rhubarb (1 pound) on the diagonal, 1/4 inch thick.
Toss rhubarb with 3/4 cups sugar, let set for a few minutes, toss again; then place on top of the butter pieces in the bottom of the pan.
Whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt.
Beat 1 stick unsalted butter and 1 cup sugar until light and fluffy, pale in color.
Incorporate 2 large eggs, one at a time. Beat in
1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest.
Beat in flour mixture in 3 additions alternating with 1 cup sour cream. Spread evenly over the rhubarb.
Make a crumb topping or crust of: 1 stick melted butter, 1 cup flour, 1/2 cup sugar, 1 teaspoon salt.
Bake 1 hour. Let cool 10 minutes on a wire rack. Run a butter knife around the edges to loosen, then either turn upside-down or serve as is.
Leave a Reply