1 carton (7 1/2 to 8 oz.) crème fraîche or sour cream
2 cups all-purpose flour
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.
Delicious! I had to make a few substitutions as this was a spur of the moment baking project. I used limes and a bit of lemonade instead of lemons, sour cream and a tad of vanilla yogurt in place of crÃ¨me fraÃ®che, and Whiskey in place of Bourbon. This is an easy, very tasty cake. The crumb is moist but not heavy, and tangy. I cut down the sugar by about a 1/4 cup. It took about 46 minutes to bake, at Boulder Co altitude. Great warm, with some vanilla ice cream.
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