Rhubarb Upside-Down Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°

Step 2

Prepare the topping: Coat a 9 in round cake pan with cooking spray. Combine rhubarb, 1/2 cup granulated sugar and cornstarch into a bowl. Toss to coat and set aside

Step 3

Combine 1/4 cup butter, brown sugar, chopped time, ½ teaspoon ginger, 1/2 teaspoon and 1/4 teaspoon salt in a saucepan

Step 4

Cook over medium, stirring off and until the butter is melted. Pour mixture evenly into prepared pan

Step 5

Prepare the cake: Whisk together a flours, baking powder, 1/2 teaspoon cardamom, 1/2 teaspoon Ginger and 1/2 tsp salt in a bowl and set aside

Step 6

Combine 3/4 cup granulated sugar, mayonnaise and 2 tablespoons butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well Incorporated and smooth, 4 to 5 minutes, stopping to scrape down the sides of the bowl as necessary

Step 7

Add eggs, one at a time, beating well after each addition. Beat in zest and vanilla until just combined

Step 8

Add flour mixture and sour cream alternatingly to granulated sugar mixture, beginning and ending with the flour mixture, beating until just combined after each addition

Step 9

Arrange coated rhubarb pieces in a single layer on butter mixture in the pan, including any excess sugar from the bowl

Step 10

Pour batter into the pan and smooth with a spatula

Step 11

Gently drop the pan on the counter several times to remove air bubbles

Step 12

Bake until a wooden toothpick comes out clean, between 55 minutes to 1 hour

Step 13

Cool in pan on a wire rack for 20 minutes

Step 14

Run a knife around the edge of the cake to loosen it from the sides of the pan. Place a serving plate upside down on top of it and invert

Step 15

Let stand until cake releases from the pan, about 5 minutes

Step 16

Sprinkle cake with thyme leaves and serve with yogurt