LEMONY RHUBARB UPSIDE-DOWN CAKE

Steps:

• Topping: Preheat oven to 350°F In a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.
• Remove skillet from heat; spread sugar mixture evenly over bottom of skillet. Scatter rhubarb [cut in 1 inches pieces] evenly over sugar mixture; set skillet aside.
• Cake: In a medium bowl, whisk together flour, baking powder, and baking soda.
• In a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.
• Add egg and vanilla, beat well.
• Stir half of flour mixture into sugar mixture; stir in buttermilk.
• Add remaining flour mixture, stirring just until combined.
• Spread batter carefully over rhubarb in skillet; bake for 45 to 50 minutes, until cake springs back when gently pressed in center and a toothpick inserted in center comes out clean.
• As soon as cake comes out of oven, run a spatula around sides to loosen cake.
• Let cool in skillet for 10 minutes.
• Invert cake on a plate.
• Serve warm or at room temperature with whip cream or ice cream.