Canadian Gardening: What's happening in your neck of the woods/Summer 2011, 1 by fancyvan

fancyvan wrote:
Rhubarb upside down cake

Topping:

4 T unsalted butter, melted
1/2 cup all purpose flour
1/4 cup sugar
1/4 t coarse salt

Stir together butter, flour sugar and salt until moist and crumbly.

Cake:
3/4 cup unsalted butter, room temp, divided ( see below) plus more for buttering pan.
1 lb rhubarb, trimmed and cut on sharp diagonal about 1/2 inch thick.
1 3/4 cup sugar divided ( 3/4 cup and 1 cup)
1 1/2 cups all purpose flour
1 1/2 t baking powder
1 1/2 t coarse salt
1/2 t finely grated orange zest
1 T fresh orange juice
2 large eggs
1 cup sour cream.

Preheat oven to 350.

Butter 9 inch round cake pan ( 2 inches deep)
Dot with 4t butter cut into pieces.
Toss rhubarb with 3/4 cup sugar, let stand 2 minutes.
Toss again and spread in pan.

Whisk together flour, BP, salt. Beat remaining butter and sugar until pale and fluffy.
Beat in zest and juice
Beat in eggs
Beat in flour mixture in 3 additions alternating with sour cream until smooth
Spread over rhubarb
Crumble topping evening over batter

Bake until toothpick comes out clean and top springs back when touched- about 1 hour.
Let cool 10 minutes- no longer or fruit will stick to pan when you invert.
Run a knife around edge and invert onto wire rack
Cool completely.

Maybe my pan was not deep enough, the cake batter was a bit over the edge so some broke off when I ran a knife around the edge. If I made it again I would put a ring of parchment paper around the edge of the pan so it would be deeper and rise straight.