- 1 cup granulated sugar
- 2 cups sliced rhubarb (1/2 in. thick)
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 1/2 cup plus 2 tablespoons butter
- 1/3 cup firmly packed brown sugar
- 2 tablespoons bourbon or orange juice
- 1/2 cup pecan halves
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 carton (7 1/2 to 8 oz.) crème fraîche or sour cream
- 2 cups all-purpose flour
- calories 552
- caloriesfromfat 52 %
- protein 6.7 g
- fat 32 g
- satfat 17 g
- carbohydrate 62 g
- fiber 1.3 g
- sodium 356 mg
- cholesterol 117 mg
How to Make It
In a bowl, combine 1/4 cup granulated sugar, the rhubarb, lemon peel, and 1 tablespoon lemon juice.
In a 10-inch frying pan over medium heat, melt 2 tablespoons butter; add brown sugar, bourbon, and remaining 1 tablespoon lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes. Spread in a buttered 9-inch round cake pan (with 2-in.-tall sides).
Arrange pecans over caramel. Scatter rhubarb mixture on top.
In a bowl, with a mixer on medium speed, beat remaining 1/2 cup butter and 3/4 cup granulated sugar until blended. Beat in eggs until smooth. Beat in baking powder, vanilla, and salt, half the crème fraîche, then half the flour; repeat with remaining crème fraîche and flour. Drop spoonfuls of batter over rhubarb; spread smooth.
Bake in a 350° oven until cake is golden on top and a toothpick inserted in center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes.
Run a knife between cake and pan sides. Invert onto a plate. Serve warm.