Rhubarb Upside Down Cake

• 600 g rhubarb, washed, cleaned and cut into small sticks
• 2 teaspoons cornstarch
• 1/2 cup light muscovado sugar
• 2 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 280 g butter, at room temperature
• 1 cup demerara sugar
• 1 cup caster sugar
• 1 lemon, zest of, grated
• 1 teaspoon vanilla extract
• 4 eggs
• 1/3 cup sour cream
• 2 teaspoons lemon juice

1. In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
2. In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
3. With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
4. Add eggs, one at a time. Mix to combine after each addition.
5. Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
6. Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
7. Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
8. Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
9. Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
10. Cool completely before serving.

rhubarb, cornstarch, light muscovado sugar, cake flour, baking powder, salt, butter, demerara sugar, caster sugar, lemon, vanilla, eggs, sour cream, lemon juice

Taken from www.food.com/recipe/rhubarb-upside-down-cake-526709 (may not work)