Upside down rhubarb cake

Thanks to Helene Darroze for this cake (recette en Français ici)

For the rhubarb

• 300 g washed rhubarb

• 50 g sugar

• 50 g butter

For the filling

• 60 g melted butter

• 130 g sugar

• 3 eggs

• 180 g flour

• 10 g baking powder

• 1 teaspoon of vanilla extract

• 100 g milk

• 2 cl armagnac or rhum

• 1 lime

• salt

1. Peel and cut the rhubarb in small pieces

2. In the baking tray, put 25 g shavings of butter, 25 g of sugar, the rhubarb then the left over of shavings butter and sugar

3. In a bowl, mix melted butter and sugar

4. In another bowl beat the eggs and add the mix of butter and sugar. Mix well. Add the zest of lime and the vanilla extract. Mix well

5. Mix together flour, baking powder and a pinch of salt. Add it to the rest of the filling. Add the lime juice, milk and armagnac or rhum. Mix well

6. Stir in the baking tray on top of the rhubarb

7. Put in the preheated oven at 180C. Cook for 40 minutes. The cake is baked when the tip of the knife you push comes out dry

8. Let it cool down and gently remove from the tray