Rhubarb Upside-Down Cake

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 crème fraîche, 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.

The cake was moist and delicious, the pecans and caramel added a nice touch. but the rhubarb was way too sour for my taste. I would suggest doubling the sugar, if not more.