Rhubarb Upside-Down Cake

Adapted from Martha Stewart Living, May 2010
Yield: 8 servings

3 tbsp butter, melted
1/3 cup flour
1/4 cup sugar
pinch of salt
  1. Combine all ingredients together in a small bowl.
  2. Stir together until moist and crumbly.

1 stalk of rhubarb, cut on a very sharp diagonal, about 1/2 inch thick
1/4 cup sugar
2 tbsp butter
  1. Toss rhubarb with sugar and let stand for 2 minutes.
  2. Meanwhile, grease a 9-inch round cake pan.
  3. Cut the butter into pieces and dot along bottom of pan.
  4. Arrange the rhubarb and sugar in the pan.

1/2 cup butter
1 cup sugar
juice and zest of half a lemon
2 eggs
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
  1. Preheat oven to 350F.
  2. In one bowl, mix together flour, baking powder, and salt.
  3. In another bowl, cream together butter and sugar.
  4. Beat in lemon zest and juice.
  5. Stir in eggs, one at a time, until combined.
  6. Stir in flour mixture in 3 additions, alternating with sour cream.
  7. Spread batter evenly over rhubarb.
  8. Crumble the topping evenly over the batter.
  9. Bake until toothpick inserted into the center comes out clean, about 1 hour.
  10. Let cool for 10 minutes.
  11. Run a knife around the edge of cake and invert.