Easy Homemade Rhubarb Upside Down Cake

Preheat your oven to 350 degrees F (175 degrees C). A tip from my experience: Always preheat the oven. Placing your cake in a preheated oven will ensure it rises evenly.

In a large bowl, cream together the white sugar and 1/4 cup of softened butter until light and fluffy. This should take about 5 minutes; taking time here makes your cake tender and well raised.

Beat in the eggs, one at a time, then stir in the vanilla.

In another bowl, combine flour, baking powder, and salt; gradually add to the butter mixture alternately with milk. Stir just until the batter is smooth.

In a different bowl, combine the rhubarb, brown sugar, and melted butter. Pour this into the bottom of a greased 9-inch round cake pan, spreading it out to evenly cover the bottom of the pan.

Pour the prepared batter over the rhubarb mixture in the pan, evenly spreading it out.

Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remember, all ovens vary so start checking it around the 35 minute mark.

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and gently remove the pan. Scrape any remaining rhubarb from the pan onto the cake. Allow the cake to cool completely before serving.