-
1
In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low.
-
2
Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted).
-
3
Remove skillet from heat.
-
4
Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar.
-
5
Preheat oven to 350F.
-
6
With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds.
-
7
Into a bowl sift together anise, flour, baking powder, baking soda, and salt.
-
8
In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla.
-
9
Add eggs 1 at a time, beating well after each addition.
-
10
With mixer on low speed add flour mixture alternately in batches with buttermilk and milk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean.
-
11
Cool cake in skillet on a rack 15 minutes.
-
12
Run a thin knife around edge of skillet and invert a plate over skillet.
-
13
Keeping plate and skillet firmly pressed together, invert cake onto plate.
-
14
Carefully remove skillet and serve cake warm or at room temperature.
