Rhubarb and Rye Upside Down Cake

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Dave's Dishes

subheading: RHUBARB TOPPING:

1 pound (450g) rhubarb, leaves removed, cut into 2-inch (5cm) lengths

1 vanilla bean

3⁄4 cup (150g) granulated sugar

1⁄4 cup (55g) unsalted butter

1 teaspoon lemon zest Pinch salt

subheading: CAKE:

1 cup (125g) all purpose flour

1 cup (130g) rye flour

1 tablespoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup (115g) unsalted butter, softened

1⁄2 cup (100g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

11⁄2 cups (355ml) buttermilk, at room temperature

subheading: TO SERVE:

Lightly sweetened whipped cream or ice cream, to serve (optional)

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