Rhubarb Upside-Down Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 cup firmly brown sugar packed
• 0.5 cup butter 
• 7.5 oz carton crème fraîche sour
• 2 large eggs 
• 2 cups flour all-purpose
• 1 cup granulated sugar 
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest grated
• 2 tablespoons orange juice 
• 0.5 cup pecan halves 
• 2 cups rhubarb thick sliced ()
• 0.3 teaspoon salt 
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• toothpicks
• cake form

Directions

1. In a bowl, combine 1/4 cup granulated sugar, the rhubarb, lemon peel, and 1 tablespoon lemon juice.
2. In a 10-inch frying pan over medium heat, melt 2 tablespoons butter; add brown sugar, bourbon, and remaining 1 tablespoon lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes.
3. Spread in a buttered 9-inch round cake pan (with 2-in.-tall sides).
4. Arrange pecans over caramel. Scatter rhubarb mixture on top.
5. In a bowl, with a mixer on medium speed, beat remaining 1/2 cup butter and 3/4 cup granulated sugar until blended. Beat in eggs until smooth. Beat in baking powder, vanilla, and salt, half the crme frache, then half the flour; repeat with remaining crme frache and flour. Drop spoonfuls of batter over rhubarb; spread smooth.
6. Bake in a 350 oven until cake is golden on top and a toothpick inserted in center comes out clean, 40 to 50 minutes.
7. Let cool on a rack 15 minutes.
8. Run a knife between cake and pan sides. Invert onto a plate.
9. Serve warm.