Upside Down Rhubarb Cake

Upside Down Rhubarb Cake

1/2 cup all-purpose flour
1/2 cup whole-wheat pastry
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar, divided
1 teaspoon vanilla
1 large egg
1/2 cup milk
16 ounces rhubarb, sliced into 1" thick pieces

Preheat oven to 350 degrees.

Prepare 8" square baking pan by coating it with cooking spray and lining the bottom with parchment paper - then, lightly coat the top of the paper.

In a medium bowl, whisk together flour, baking powder, cinnamon and salt.

In a large mixing bowl, beat together butter and 2/3 cup sugar until creamy. Add egg and mix until completely combined. Beat in vanilla.

Alternately add flour mixture and milk to creamed butter mixture, beginning and ending with the dry ingredients.

Arrange rhubarb pieces over the bottom of the prepared pan and sprinkle the top with remaining 2/3 cup sugar.

Drop dollops of the batter over the top and smooth with an off-set spatula. Place into the oven and bake until the top is golden and a toothpick placed in center comes out mostly clean with a few moist crumbs attached, about 40 to 45 minutes. Remove and let cool for 10 to 15 minutes. Run a thin knife around the outside of the cake to loosen the edges - carefully invert cake onto plate and gently peel away parchment paper.

Makes about 8 to 10 servings.

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