Rhubarb Upside-Down Cake

Upside-down cake – it’s not just for pineapples anymore! I was excited to discover a vendor with rhubarb in the market on Saturday and I knew I had to make this cake. (Why is it so hard to find rhubarb in Philadelphia?) It starts off on top of the stove in a cast iron skillet – rhubarb, sugar, butter and vanilla cooks until the fruit softens, then it’s topped with batter and finished off in the oven. The results are a sweet and tart cake that is heaven with accompanied by a scoop of vanilla ice cream! 

The Topping:

• 1 pound rhubarb, cut into 1 1/2″ pieces
• 1 cup granulated sugar
• 4 tablespoons butter
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt

1. Preheat oven to 375º. In a 9″ cast iron skillet, combine rhubarb, sugar, butter, lemon juice, vanilla, and salt and cook over medium heat for 7 to 10 minutes to soften the rhubarb.

The Cake:

• 2 1/2 cups flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 6 tablespoons butter, cut into small cubes
• 1/2 cup vegetable shortening
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1/3 cup milk
• 2 large eggs

1. Combine flour, sugar, baking powder, and salt in a large bowl.

2. Add butter and shortening, use a  fork to cut the butter and shortening into the flour mixture. Add the vanilla, lemon zest, milk, and eggs and stir.

3. Drop spoonfuls of batter over the cooked rhubarb, place skillet in oven and bake for 30 minutes.

4. Remove skillet from oven, place a large plate over the skillet and invert. Serve at room temperature.

(Adapted from Saveur.)