Rhubarb upside-down buttermilk cornbread

Rhubarb topping

• ~12 oz rhubarb, washed, cut into 2 inch pieces

• 1/4 cup + 2 tablespoons sugar

• Zest of 1 lemon

• 3 tablespoons butter

Cornbread

• 1 cup all purpose flour

• 1 cup cornmeal (medium ground and good quality)

• 1 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 1/2 cup butter, melted, slightly cooled

• 1/4 cup + 2 tablespoons honey

• 2 eggs

• Zest of 1 lemon

• 1 teaspoon vanilla extract

• 1 cup buttermilk

Preheat oven to 350F

In an 8 inch cast iron or oven safe skillet, combine sugar, butter and lemon zest for the rhubarb topping. Set over medium heat.

Stir frequently until butter melts. Add rhubarb and arrange in a single layer. Cook over medium-low heat until rhubarb softens a bit and caramel slightly thickens.

Remove from heat and set aside while you make cake.

In a medium bowl combine cornmeal, flour, baking soda and salt.

In a large bowl, whisk melted butter with honey and lemon zest until smooth. Add eggs one at a time. Then stir in vanilla extract and buttermilk.

Pour dry ingredients into buttermilk mixture and whisk until no dry spots remain. Be careful not to over mix.

Make sure rhubarb is arranged as you want it in the skillet. Dollop cornbread mixture right on top. Smooth with a spatula as best as you can.

Bake in oven for ~30 mins until a toothpick inserted comes out clean.

Let cool for 5 mins in the skillet. Run a knife around the edges to loosen then carefully invert it onto a serving plate so the rhubarb sits on top of the cake.

Serve warm with soft whipped cream or vanilla ice cream or just butter :)