I'm always looking for new desserts using rhubarb, so when I saw this delicious looking Rhubarb Upside-Down Cake on a the Blue Ridge Baker blog recently I had to try it. I followed the link back to Martha Stewart's site and saw that she used sour cream rather than buttermilk, and had a useful video showing how to cut and arrange the rhubarb.
The cake batter cooked to a soft and moist, but quite dense texture - not at all sponge-like, but almost like a cooked batter. Knowing how much juice can come out of rhubarb, I think it must have absorbed a lot of liquid during cooking. The crumble topping, which ends up on the base, provided a good contrast in texture. The rhubarb topping was very tasty - just the correct amount of sweetness, and the extra butter made it very tender.
This is going to be added to my list of regularly appearing rhubarb desserts. You can't beat a crumble for speed, but on warmer days and for special occasions it's worth putting in the extra effort required for this cake.