Rhubarb Upside Down Cake Ingredients: 3/4 lb. rhubarb, trimmed and cut into 1 ½" pieces on an angle 1 1/2 cups sugar 4 tbsp. unsalted butter, plus 6 tbsp. cut into 1/2" cubes and chilled 1 tbsp. fresh lemon juice 2 tsp. vanilla extract 1/2 tsp. kosher salt 2 1/2 cups flour 2 tsp. baking powder 1/2 cup vegetable shortening 1/3 cup milk 2 eggs Vanilla ice cream or whipped cream, for serving (optional)

Directions:
1. Heat oven to 375. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1/4 tsp. salt in a 9" cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.

2. Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes. Remove skillet from oven; place a large flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like.

NOTE: For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.