Rhubarb Upside-down Cake

Name: Rhubarb Upside-down Cake
Ingredients: 12 tablespoons unsalted butter, softened and divided; ½ cup dark brown sugar; 1 tablespoon bourbon; 2 tablespoons chopped pecans; 3 cups sliced rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces); 3 cups sliced rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces); 1⅔ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 teaspoons vanilla extract; 1 cup sour cream or crème fraiche; 1 cup sour cream or crème fraiche; 1 cup granulated sugar; 2 large eggs, at room temperature

Preparation info

Makes
1

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

This recipe was adapted from Baking with Julia by Dorie Greenspan.

Ingredients

12 tablespoons unsalted butter, softened and divided
½ cup dark brown sugar
1

Cake
Vegetarian

Method

Melt 4 tablespoons butter in a medium-size saucepan over medium heat; add brown sugar and bourbon, and cook until brown sugar melts and mixture becomes caramel colored. Stir in pecans to coat. Scrape caramel-pecan mixture into a buttered and lightly floured 10-inch springform pan. Arrange rhubarb, cut sides down, in pan.

Preheat oven to