Rhubarb Upside-Down Cake
From the blog Margaritas in the Rain
- 3/4 lb. rhubarb, trimmed and cut into 1 1/2" pieces on an angle
- 1 1/2 cups sugar
- 4 T unsalted butter, plus 6 tsp cut into 1/2" cubes and chilled
- 1 tsp fresh lemon juice
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 cup vegetable shortening
- ? cup milk
- 2 eggs
Heat oven to 375.
Combine rhubarb, 1 cup sugar, 4 T butter, lemon juice, vanilla, and 1/4 tsp salt in a 9 cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.
Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl.
Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces.
Add milk and eggs and stir until a soft, sticky dough forms.
Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes.
Remove skillet from oven; place a large flat serving platter on top of the skillet and invert quickly and carefully.
Serve warm or at room temperature with ice cream or whipped cream, if you like.