Ingredients

Instructions

  1. Topping: Preheat oven to 350°F In a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.
  2. Remove skillet from heat; spread sugar mixture evenly over bottom of skillet. Scatter rhubarb [cut in 1 inches pieces] evenly over sugar mixture; set skillet aside.
  3. Cake: In a medium bowl, whisk together flour, baking powder, and baking soda.
  4. In a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.
  5. Add egg and vanilla, beat well.
  6. Stir half of flour mixture into sugar mixture; stir in buttermilk.
  7. Add remaining flour mixture, stirring just until combined.
  8. Spread batter carefully over rhubarb in skillet; bake for 45 to 50 minutes, until cake springs back when gently pressed in center and a toothpick inserted in center comes out clean.
  9. As soon as cake comes out of oven, run a spatula around sides to loosen cake.
  10. Let cool in skillet for 10 minutes.
  11. Invert cake on a plate.
  12. Serve warm or at room temperature with whip cream or ice cream.