SANDRA'S ALASKAN RHUBARB UPSIDE-DOWN CAKE ~ from scratch

Newly created recipe
thanks to my neighbor for providing me with fresh rhubarb and my sis Tina for the inspiration.

This is guaranteed to be my best recipe to date of the most
succulent, moist and flavorful homemade rhubarb cake, ever! 

Servings: (9-12)

Prep: 15 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS:

1st Layer: Rhubarb Mixture:

2-1/2 cups chopped fresh rhubarb (about 1/2" pieces; measure after chopping)

1/2 cup dark brown sugar

1 teaspoon freshly squeezed lemon juice

1/4 cup (1/2 stick) 1/2" cold unsalted butter cubed pieces

2nd Layer: Cake Batter:

--Wet:

1/2 cup (1 stick) unsalted butter (not margarine), at room temperature

1-1/2 cups granulated sugar

2 large eggs

1/2 cup mayonnaise

2 teaspoons vanilla extract

1-1/4 cups milk

--Dry:

1-1/2 cups all-purpose flour

2-1/2 teaspoons double-acting baking powder (or regular)

1-1/2 teaspoons baking soda

1/2 teaspoon salt

METHOD:

Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

Spread the rhubarb evenly over bottom of prepared baking dish. Sprinkle with brown sugar, drizzle with lemon juice, then dot with cold butter cubes.

In the bowl of a stand mixer (or hand mixer and large bowl), slowly beat sugar and softened butter for several minutes until light and creamy. Add the eggs, mayonnaise, vanilla extract and milk, then slowly beat to incorporate.

Sift dry ingredients through a sieve over wet ingredients in mixing bowl of stand mixer. Very slowly, pulse mixture to incorporate. Scrape sides of bowl and beat batter a final time.

Pour batter over rhubarb mixture in bottom of baking dish; spread batter out evenly using a spatula, then tap baking dish to level cake.

Bake for 25 to 30 minutes, until top is golden and a toothpick inserted in center comes out clean.  Let cake stand for 5 minutes on a cooling rack. Release sides with a knife before inverting onto a rectangle cake platter (or large baking sheet). Serve warm or at room temperature. ~ Enjoy!