Rhubarb Upside Down Cake

Preheat your oven to 350°F (350°F).

Cream together the softened butter and white granulated sugar until light and fluffy.

Add eggs one at a time, mixing until smooth and well combined.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a separate jug, whisk together the whole milk, sour cream or yogurt, and vanilla extract or paste.

Add half of the dry mixture to the butter mixture and mix to combine.

Finish with the rest of the dry mixture and mix until just combined.

Thoroughly grease an 8x8 inch pan with nonstick cooking spray and line with parchment paper, leaving overhang on both sides for easy removal.

Place the washed and cut rhubarb pieces along the bottom of the pan in an even layer.

In a medium saucepan, combine the white sugar and water.

Place the saucepan over medium heat, swirling the pan constantly, until the mixture is boiling and reaches a medium shade of amber, approximately 5-7 minutes.

Pour the bubbling sugar mixture over the rhubarb, making sure to cover the entire surface.

Add the cake batter over the rhubarb and caramel, using an offset spatula to smooth into an even layer.

Bake the upside-down cake for 35-40 minutes, or until the top of the cake is golden brown and springs back to the touch.

When the cake comes out of the oven, run an offset spatula along the sides of the pan to release the edges.

Let the cake cool for 5 minutes, then invert it onto a serving plate.

Slice and serve warm, enjoying the sweet and tart combination of the rhubarb and the moist cake.