Rhubarb Upside Down Cake

🧂 Ingredients

• 1 ½ lbs rhubarb

  cut into 1/2 inch pieces *see notes
• 1/2 cup granulated sugar
• 2 teaspoons cornstarch
• 1/2 cup brown sugar
• 4 tablespoons butter
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1 cup butter

  softened to room temperature
• 1 cup sugar + 2 tablespoons

  divided
• 3 large eggs
• 1 teaspoon vanilla
• 1/3 cup sour cream

Instructions

• 1 Preheat the oven to 325°F. Butter the sides and bottom of a 9-inch springform
  pan. Wrap 2 layers of foil under the pan and place it on a baking sheet.
• 2 In a medium bowl, add the chopped rhubarb, cornstarch and sugar; toss to
  combine.
• 3 For the sauce; in a small saucepan over medium heat, whisk together the brown
  sugar and butter. Continue whisking until the butter is melted and the sauce is
  smooth and bubbling; about 2 minutes.
• 4 Combine the dry ingredients In a separate bowl, whisking the flour, baking
  powder, cinnamon, salt, and cardamom.
• 5 With an electric or stand mixer, cream together 1 cup room temperature butter
  and 1 cup sugar, beating until it is light and fluffy; about 3 minutes. Add the
  eggs, vanilla, and sour cream to the bowl, and mix on low speed until just
  combined. Gradually add the flour mixture to the butter mixture and mix until
  smooth; scrape down the bowl as needed.
• 6 Assemble the Upside Down Cake
• 7 Pour the Brown Sugar Sauce into the bottom of the springform pan, then spoon in
  the rhubarb with its juices over the top. Then spoon in the cake batter so that
  it covers all of the rhubarb. Smooth the top with a spatula.
• 8 Bake the Cake
• 9 Bake for 1 hour and 15 minutes, or until the top of the cake is firm and a
  toothpick inserted in the middle comes out mostly clean.
• 10 Let the cake cool in the pan for 15 minutes then run a knife around the outside
  edges of the cake. Place a plate on top of the pan and turn it upside down. Then
  release the cake from the pan while it's still warm, otherwise, it will stick to
  the pan.

Nutrition Info