Rhubarb Upside-Down Cake

Recipe from May 2016 Real Simple Magazine.
Photo credit goes to Marcus Nilsson.

10 oz (1 1/4 cups unsalted butter at room temperature, plus more for pan)
1 lb rhubarb, cut into 4-inch pieces
1 1/2 cups granulated sugar, divided
1/2 cup packed light brown sugar, divided
2 cups flour
1 1/4 tsp baking powder
1/2 tsp fine salt
1 tsp grated lemon zest
1 tsp vanilla extract
4 large eggs, at room temperature
1/3 cup full-fat plain yogurt

Vanilla or strawberry ice cream, for serving

Preheat the oven to 325 degrees F.  Butter and line an 8 inch square pan with parchment.  Butter the parchment.

Toss the Rhubarb, 1/2 cup of the granulated sugar and 1/4 cup of the brown sugar together in a bowl.  Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.

Whisk together the flour, baking powder and salt.  In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, 4 minutes.  Scrape down the sides of the bowl.  Add the vanilla and eggs, one at a time, beating after each addition.

Stir in the yogurt on low speed (the mixture may look curdled).  Gradually add the flour mixture and stir to combine.

Spoon the batter over the rhubarb and spread evenly.  The pan will be almost full. (The batter will be very thick.)

Bake until a toothpick inserted in the center comes out clean, 1 hour 15 minutes.  Cool on a wire rack for 15 minutes, then un-mold onto a platter and discard the parchment paper.  Serve warm with ice cream.

Active time 15 minutes
Total Time 1 hour, 45 minutes (includes cooling)
Serves 9 to 12

I made this and it was DELICIOUS!!!  I didn't have lemon zest and it was still really good without it.  The cake was very thick (right up to the top of the pan)...I would suggest making this in a 9x11 pan instead of an 8x8.  Then you would have a smaller (not as thick) cake, and you would get more of the rhubarb flavor when eating.  The recipe would make PLENTY enough dough to cover that area.  I will also not cut the rhubarb next time either.  I had a limited amount, so I cut each piece in 1/2 lengthwise...and it almost melted away.  I especially loved the grid pattern that it made once you flipped it over.

I'll definitely be making this AGAIN SOON!!  SO easy and SO yummy!

This recipe came from the May 2016 issue of Real Simple Magazine.  Photo credit goes to Marcus Nilsson.

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