The most amazing rhubarb upside-down cake I ever had

🧂 Ingredients

• ⅓ cup (76 g) unsalted butter at room temperature
• ¾ cup (150g) light brown sugar, lightly packed
• ¼ teaspoon salt
• 2 tablespoon honey
• 1 tablespoon bourbon
• 1 teaspoon pure vanilla extract
• 4 cup (480 g) Rhubarb, sliced into ¼ inch thickness
• 1 ¼ cup (200 g) All-purpose flour
• ¼ cup (30 g) Cornstarch
• 2 teaspoon (10 g) Baking powder
• ½ cup (113 g) Butter at room temperature
• ½ cup (100 g) Granulated sugar
• ¼ teaspoon Pink salt
• 2 large eggs at room temperature
• 1 teaspoon Vanilla extract
• 2 tablespoon Milk

Instructions

• 1 Preheat the oven to 350°F. Butter and line the bottom of the baking pan with
  parchment paper.
• 2 Place the butter, brown sugar, salt, honey, bourbon, and vanilla in a bowl of a
  standing mixer fitted with the paddle attachment and beat on a medium speed
  until smooth and well blended.
• 3 Spread the schmear at the bottom of a 9" prepared baking pan. Neatly arrange the
  sliced rhubarb overlapping each other starting around the edge of the pan
  creating a circle until the schmear is all covered. Save any remaining rhubarb
  slices.
• 4 Sift the flour, cornstarch, and baking powder in a large owl twice to make sure
  they're completely blended.
• 5 Place the butter, sugar, Vanilla, and salt in a bowl of a standing mixer fitted
  with the paddle attachment and beat at a medium speed until light and creamy
  stopping to scrape the sides and bottom of the bowl.
• 6 Add the eggs one at a time, beating and scraping the sides of the bowl after
  each egg is incorporated. Add the flour in two addition, adding milk in between,
  and beat until combined. Fold the remaining chopped rhubarb into the batter
  using a spatula. Avoid over mixing.
• 7 Spread the batter into the pan and bake for 35-45 minutes or when the cake
  tester comes out clean. Let the cake cool in the pan on a cooling rack for 15
  minutes.
• 8 Run a knife around the edges of the cake and place a cake stand or serving plate
  over the top of the pan, and invert the pan to transfer the cake upside-down
  into the cake stand. Best serve while warm.

Nutrition Info