Rhubarb Upside-Down Cake - cooking recipe

Ingredients

1/2 cup butter, chopped, at room temperature
1 1/8 cups brown sugar
8.75 oz rhubarb, chopped
2 None large eggs
1 cup self-rising flour
1 tsp ground cinnamon
1/3 cup heavy cream
None None Whipped cream, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease an 8 inch round cake pan and line with parchment paper.
Combine 1/4 cup of the butter and 2/3 cup sugar in a small saucepan. Stir over low heat for 2-3 mins until smooth. Pour into base of cake pan, tilting it to make sure base is covered. Arrange the rhubarb on top, pressing slightly.
In a small bowl, beat the remaining butter and sugar until pale and creamy. Beat in the eggs, one at a time, beating well after each addition. Fold in the sifted flour and cinnamon, then stir in the cream.
Spoon the mixture over rhubarb, smoothing top. Bake for 40-45 mins, until a skewer inserted in the center comes out clean. Cool in the pan for 5 mins before turning onto a parchment paper-lined wire rack to cool. Serve warm or at room temperature with whipped cream.