Rhubarb and Fennel Upside-down Cake
1/3 c. cubed butter
¾ c. brown sugar
1 ½ lbs diced rhubarb
1 tsp fennel seeds, ground
1 ½ c. flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ c. soft butter
2/3 c. sugar
1 tsp vanilla
2 eggs
1 c. buttermilk
Oven at 350F. In a frying pan warm the cubed butter and brown sugar. Place in
the oven for 4-5 minutes. Remove and cool. Arrange rhubarb carefully (think
mandala). Grind the fennel, is possible, then blend with the dry ingredients.
Beat the remaining wet ingredients with the soft butter, then add parts of the
flour mix in batches on low speed. Spoon the combined mix over the rhubarb.
Bake for 45 minutes. Invert onto a plate when cool.
You can also use 6-8 ramekins for this and bake 20-25 minutes.
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