Rhubarb Upside-Down Cake

By jeaninemg

This cake has a crumb "topping" that actually ends up on the bottom. Wach bite has a surprisingly crunchy texture.

Ingredients

• Topping:
• 4 T unsalted butter, melted
• 1/2 C all-purpose flour
• 1/4 C sugar
• Coarse salt
• Cake:
• 1 1/2 sticks unsalted butter, room temperature, plus more for buttering cake pan
• 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2" thick
• 1 3/4 C sugar
• 1 1/2 C all-purpose flour
• 1 1/2 tsp. baking powder
• Coarse salt
• 1/2 tsp finely grated orange zest, plus 1 T fresh orange juice
• 2 large eggs
• 1 cup sour cream

Preparation

Step 1

Preheat oven to 350 degrees.

Make the topping: Stir toether butter, flour, sugar, and 1/4 tsp salt until moist and crumbly. Set aside.

Make the cake: Butter a 9" round cake pan (2" deep). Dot with 4 T butter (cut into pieces). Toss rhubarb with 3/4 C sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 tsp salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evely over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touced, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake and intert onto a wire rack. Let cool completely.