This rum rhubarb soaked upside-down cake is the latest in a string of rhubarb recipes making their way through my kitchen. Spring through early summer is the ideal time to shop for fresh rhubarb, or harvest it from your garden. Personally, I have a Jurassic sized rhubarb plant. Hence the large amount of rhubarb related recipes you may see from me.

INGREDIENTS:

Rhubarb Topping:

• 350 g fresh rhubarb

• 1 cup granulated sugar

• 1 cup dark rum

Cake:

• Half vanilla bean

• 1/2 cup unsalted butter , softened

• 1/3 cup each granulated sugar and packed brown sugar

• 2 eggs

• 1/2 cup sour cream

• 1 1/3 cup all-purpose flour

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• 1/4 cup buttermilk

INSTRUCTIONS:

Rhubarb Topping: Using ruler as guide, cut rhubarb into 54 to 63 strips, each about 2 1/2 inches long. In large bowl, toss together rhubarb, sugar and rum. Let stand at room temperature until softened, about 30 minutes. Mixture will turn syrupy.

Cake: Grease 8-inch square cake pan and line bottom with parchment paper; lightly grease parchment paper. Arrange rhubarb in bottom of pan. Pour leftover sugar mixture into small saucepan. Set aside.

Using paring knife, halve vanilla bean lengthwise; scrape out seeds. Set aside; discard pod.

In large bowl, beat butter with granulated sugar and brown sugar until fluffy; beat in eggs, sour cream and vanilla seeds. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 2 additions of flour mixture and 1 of buttermilk. Scrape over rhubarb, smoothing batter to edges of pan.

Bake in 350°F oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate: remove parchment paper. Let cool completely.

Meanwhile, gently boil reserved sugar mixture until thick, about 10 minutes. Brush over top of cooled cake to glaze.

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