- ¾ lb. sliced rhubarb
- 1 cup sugar
- 3 tbsp. butter
- 1 tbsp. lemon juice
- 2 tsp. vanilla
- ¼ tsp. salt
- Combine topping ingredients in a non-stick skillet over low heat.
- Cook, stirring occasionally, until sugar is melted, rhubarb is tender and slightly caramelized, and liquid is thickened, 12-15 minutes.
- Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; spread fruit evenly into pan.
* Make sure to simmer long enough for liquid to thicken if using frozen rhubarb.
- 1 cup unbleached all-purpose flour (5 ounces)
- 1 tablespoon cornmeal (optional)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup granulated sugar (5 ¼ ounces)
- ¼ cup packed light brown sugar (1 ¾ ounces)
- 2 large eggs
- 6 tablespoons (¾ stick) unsalted butter, melted and cooled slightly
- ½ cup sour cream or yogurt
- 1 teaspoon vanilla extract
- Pre-heat oven to 350, lowest position rack.
- Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside.
- Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.
- Slowly whisk in butter until combined.
- Add sour cream and vanilla; whisk until combined.
- Add flour mixture and whisk until just combined.
- Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
- Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.