Rhubarb Upside-Down Cake

• 1 cup granulated sugar
• 2 cups sliced rhubarb (1/2 in. thick)
• 1 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1/2 cup plus 2 tablespoons butter
• 1/3 cup firmly packed brown sugar
• 2 tablespoons bourbon or orange juice
• 1/2 cup pecan halves
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 carton (7 1/2 to 8 oz.) creme fraiche or sour cream
• 2 cups all-purpose flour

1. In a bowl, combine 1/4 cup granulated sugar, the rhubarb, lemon peel, and 1 tablespoon lemon juice.
2. In a 10-inch frying pan over medium heat, melt 2 tablespoons butter; add brown sugar, bourbon, and remaining 1 tablespoon lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes. Spread in a buttered 9-inch round cake pan (with 2-in.-tall sides).
3. Arrange pecans over caramel. Scatter rhubarb mixture on top.
4. In a bowl, with a mixer on medium speed, beat remaining 1/2 cup butter and 3/4 cup granulated sugar until blended. Beat in eggs until smooth. Beat in baking powder, vanilla, and salt, half the creme fraiche, then half the flour; repeat with remaining creme fraiche and flour. Drop spoonfuls of batter over rhubarb; spread smooth.
5. Bake in a 350u0b0 oven until cake is golden on top and a toothpick inserted in center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes.
6. Run a knife between cake and pan sides. Invert onto a plate. Serve warm.

sugar, rhubarb, lemon juice, butter, brown sugar, bourbon, pecan halves, eggs, baking powder, vanilla, salt, crueme, flour

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