Lemony Rhubarb Upside-Down Cake

• butter↗3 tablespoons
• packed brown sugar2⁄3 cup
• sliced fresh rhubarb2 cups
• Cake
• all-purpose flour↗1 1⁄2 cups
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• granulated sugar↗3⁄4 cup
• butter, soften↗1⁄3 cup
• finely grated lemon rind1 tablespoon
• egg↗1
• vanilla↗1 teaspoon
• buttermilk↗3⁄4 cup

Step-by-step instructions

1. 1

   Topping: Preheat oven to 350°F In a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.

2. 2

   Remove skillet from heat; spread sugar mixture evenly over bottom of skillet. Scatter rhubarb [cut in 1 inches pieces] evenly over sugar mixture; set skillet aside.

3. 3

   Cake: In a medium bowl, whisk together flour, baking powder, and baking soda.

4. 4

   In a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.

5. 5

   Add egg and vanilla, beat well.

6. 6

   Stir half of flour mixture into sugar mixture; stir in buttermilk.

7. 7

   Add remaining flour mixture, stirring just until combined.

8. 8

   Spread batter carefully over rhubarb in skillet; bake for 45 to 50 minutes, until cake springs back when gently pressed in center and a toothpick inserted in center comes out clean.

9. 9

   As soon as cake comes out of oven, run a spatula around sides to loosen cake.

10. 10

    Let cool in skillet for 10 minutes.

11. 11

    Invert cake on a plate.

12. 12

    Serve warm or at room temperature with whip cream or ice cream.