Rhubarb Upside Down Cake

Although I used rhubarb in this recipe, you can use any other seasonal fruit. It works wonderfully with Pineapple, peach, apricot and pear. This one is a keeper !

For the Topping:
1/4 Cup butter melted
1/2 Cup light brown sugar (110 Gr.)
150 Gr. Rhubarb pieces

For the Cake :
1 1/2 Cups all-purpose flour (180 Gr.)
1.5 Teaspoon baking powder
1/2 Teaspoon Kosher Salt
1/2 Cup unsalted butter
3/4 Cup sugar
2 Large eggs at room temperature
2 Teaspoon Vanilla extract
1/3 Cup Sour Cream at room temperature or 1/3 Cup of Greek Yogurt
1/3 Cup Whole Milk at room temperature

Preheat the oven to 350F.
For the topping, pour the melted butter into a 9-inch pan – Sprinkle the brown sugar over the butter and then place the rhubarb slices in straight lines or in a design of your choice.
For the cake ; In a medium size bowl, pour in the flour, baking powder and salt and mix with a whisk, I use this technique instead of using a sieve. It produces the same results quite rapidly.
In a different bowl, pour in the butter at room temperature, with the sugar and using a hand mixer, beat the mixture until creamy and soft. Add the milk and pour 1/3 of the flour mixture and mix well. Add the sour cream (or yogurt) and 1/3 of the flour and mix again. Finally, add the remaining flour mixture, the vanilla extract and mix well. Pour the batter over the rhubarb slices evenly and place in the oven.
Bake for 35 to 40 minutes.

Let the cake rest for about 10 minutes and then reverse it on a serving dish.
Serve with Vanilla ice cream

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