A spiced upside-down from scratch cake featuring tender rhubarb topping, perfect for spring gatherings and BBQ cookouts.

Scale

1 pound rhubarb

1/2 cup sugar

1/4 cup butter, melted

1 pinch salt

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 tsp vanilla extract

1/2 cup yogurt or sour cream

1 1/2 cups flour

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp cardamom

1 pinch cloves

2 tsp baking powder

1/2 tsp salt

1. Slice and arrange rhubarb in a 9-inch springform pan. Sprinkle sugar, pour melted butter, and add salt.

2. Cream butter and sugar until fluffy. Add eggs one at a time.

3. Mix in vanilla and yogurt.

4. Combine flour, baking powder, spices, and salt separately. Stir into wet mixture.

5. Spread batter over rhubarb and smooth top.

6. Bake at 350°F for 40–45 minutes.

7. Cool briefly, remove springform ring, invert cake onto plate.

8. Cool completely before serving.

Do not overmix batter.

Test cake center without piercing rhubarb layer.

Serve slightly warm with whipped cream if desired.