Nothing says spring like rhubarb, and this upside down cake literally puts the rhubarb first. With a sticky delicate cake and a layer of crunchy crumble on the bottom. Things this good need little garnish. I serve mine with a little sweetened whipped sour cream and honeycomb dripping of fresh honey. Its the bees knees for sure.  

 

Makes 1 9-inch cake

For the Topping

4 tablespoons unsalted butter, melted 

1/2 cup all-purpose flour 
1/4 cup sugar 

Coarse salt

For the Cake

1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan 

1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick 

1 3/4 cups sugar 

1 1/2 cups all-purpose flour 

1 1/2 teaspoons baking powder 

Coarse salt 

1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice 

2 large eggs 

1 cup sour cream

Directions

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. 

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter. 

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

To Serve

Finish each slice with a dollop of sour cream lightly whipped with some sugar and a dash of vanilla. Top with a sliver of fresh honeycomb to put it over the top or simply drizzle some of your favourite local honey.