Makes 1 (9-inch) cake, about 8 servings
On those days when your world turns upside down, it’s nice to have an appropriate food supply.
1 (4-pound) roasting chicken Salt and pepper
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon 1
½ teaspoons salt
1 cup butter, room temperature
1 ¾ cups granulated sugar
½ cup dark brown sugar 4 cups chopped fresh
rhubarb ( ½-inch pieces) 2 eggs
1 cup buttermilk
1 teaspoon pure vanilla whipped cream for serving
You can change up the rhubarb with any fruit that’s in season. I’ve used blueberries and plums before to great success!
Preheat the oven to 350ºF.
Butter a 9-inch circular cake pan and line with parchment paper. Set aside.
Sift the flour, baking powder, cinnamon, and ½ teaspoon salt onto a large piece of parchment paper and set aside.
Place ¼ cup butter, ¾ cup granulated sugar, the brown sugar, and the remaining salt in a small bowl. Use a spoon to combine until a smooth paste forms. Spread the paste across the bottom of the prepared pan, then top with the chopped rhubarb pieces. Set aside.
In a stand mixer fitted with the paddle attachment, cream the remaining butter and sugar on high speed until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, making sure to beat well after each addition. Scrape down the sides of the bowl.
In a small liquid measuring cup, combine the buttermilk and vanilla. With the mixer running on low speed, add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the dry. Scrape down the sides of the bowl several times during this process to make sure everything is properly combined.
Use a small offset spatula or the back of a spoon to spread the batter evenly into the pan over the rhubarb layer.
Bake for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow it to cool for at least 10 minutes before turning it out onto a wire rack to cool completely.
Should you wish to serve the cake warm (which I strongly suggest!), just turn it straight out onto a cake dish and serve each slice with a dollop of whipped cream. One bite and I promise your world will be right side up again!
Store covered for up to 3 days or in the freezer for up to 3 months.