Rhubarb buttermilk upside down cake with orange and cardamom

Woah what a mouthful of a title. and what a mouthful of a cake. You can just call it breakfast - like I did this morning and eat 3 slices! Treacly sharp rhubarb on a sweet, tender cake fragrant with cardamom. Combining three ideas: one from Darina Allen, one from Sarah Raven and an adapted buttermilk cake recipe from Rose Levy Beranbaum's wonderous Cake Bible.

Base
450g rhubarb trimmed and cut into diagonals about 1 inch thick
60 g brown sugar 
60 g butter
zest and juice of 1/2 orange


Cake
150g caster sugar
150 g plain flour
2 tsp baking powder
150g soft butter
1 tsp vanilla extract
 seeds from 5 cardamom pod crushed

3 egg yolks

120ml buttermilk

Preheat oven to 170 C.

Use a 9 inch pan that can go on the hob and in the oven  ie one with a removable handle. If you don't have one, do step one in a saucepan and then tip the rhubarb into a  greased 9 inch cake tin.

Over a medium heat melt butter and sugar and cook rhubarb gently in it for about 10 mins, turning the pieces once until softer but still holding their shape. When they are cooked add grated zest and juice and stir.

To make the cake batter, combine the dry ingredients. Whisk in the butter with an electric whisk, adding a couple of tbsp of the buttermilk to help. Add the rest of the buttermilk, eggs and vanilla. Whisk to combine.

Using  a tablespoon, spoon the mix on top of the rhubarb ensuring it is covered, especially at the edges. Place on a flat baking sheet (just in case any bubbles over the edge when cooking). Bake for about 25 mins. Test with a skewer to ensure it is done.

Loosen the edges with a palate knife. Put a large plate over the top. Take a deep breathe, hold tight (remembering the pan is HOT!) and flip it over! Hurray!

Serve warm with creme fraiche, whipped cream or ice cream.