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1
The night before baking the cake (or at least 8 hours earlier), put all the rhubarb in a large bowl and toss with the sugar to coat all the pieces.
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2
Let the fruit steep as long as possible, then drain through a sieve or colander; save the exuded rhubarb juice.
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3
The pieces should be soft and reduced to 4 cups in volume.
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4
(If they havent had time to wilt, put the fruit in a skillet with 1/2 cup or so of the juice; bring to a simmer, and cook for 5 minutes, or until the pieces are soft and have released more juice, but still have their shape.
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5
Drain and cool, again saving the juice.)
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6
Arrange a rack in the lower third of the oven and preheat to 375you can bake this on a stone, if you have one.
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7
Smear the butter to coat the insides of the pan with a thick layer of butter.
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8
Sprinkle the 2 tablespoons of sugar over the bottom (not the sides).
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9
Spread the drained rhubarb pieces in an even layer in the prepared pan; press gently just to flatten the layer.
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10
Sift or stir together the flour, baking powder, and salt.
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11
With the mixer on low speed, cream the butter and sugar together in a big bowl; when blended, beat on high speed for a couple of minutes, until smooth and light.
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12
Scrape down the sides of the bowl, and beat in the eggs, one at a time, mixing well at moderate speed, then mix in the vanilla.
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13
Beat on high speed for 2 minutes or so to lighten and smooth the batter.
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14
Scrape down the sides and, at low speed, mix in the dry ingredients, alternating with the milk.
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15
Add a third of each at a time, and beat for a few seconds before the next addition.
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16
When everythings been incorporated, scrape the sides (and bottom) of the bowl, and beat on high speed for about a minute, until the batter is light and completely smooth.
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17
Pour it over the layer of rhubarb, and spread it evenly to fill the pan and to level the top.
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18
Set the pan in the oven and bake for 25 to 30 minutes, until the top of the cake has set and is starting to brown.
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19
If using a glass pan, lift it carefully and check to see that the fruit is cooking and bubbling on the bottom.
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20
(If the fruit is not cooking actively but the top is browning, keep baking and lay a piece of foil loosely over the cake before it gets too dark.
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21
If the juices are bubbling so much that theyre about to spill over the sides, place a sheet of foil under the dish.)
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22
Bake for a total of 45 to 50 minutes, or until both the cake and fruit are done.
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23
The cake should be set so that a tester or toothpick inserted into the middle comes out clean; the top should be golden brown.
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24
The fruit juices should be bubbling up around the sides of the cake and appear syrupy.
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25
Remove the cake, and cool on a rack for about an hour.
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26
The pan should be comfortable to hold but still slightly warm when you invert it.
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27
Meanwhile, during the time the cake is baking or cooling, put all the reserved rhubarb juice in a saucepan, bring it to a boil, and cook, uncovered, until it has thickened into a ruby-colored thick syrup.
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28
To unmold the cake, run the blade of a sharp knife around the sides of the pan.
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29
Cover the cake top with a round serving plate and, holding tight, flip the pan and plate upside down.
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30
The cake and rhubarb layers may drop neatly onto the plate.
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31
If theyre reluctant, give the pan a quick shake to release the fruit, and pry one side of the cake from the pan to let air in and encourage it to drop.
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32
Serve the cake still slightly warm or at room temperature.
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33
Slice it into wedges, and drizzle over a bit of the rhubarb syrup.
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34
If you want, top with unsweetened whipped cream, or flank with a scoop of vanilla ice cream, or just enjoy it plain, with a cup of good coffee.
