Upside-Down Rhubarb Olive Oil Cake

Preheat the oven to 375 degrees F.

Prepare a 9-inch springform pan or round cake pan by buttering it and lining it with parchment paper.

Cut the butter into 1-inch squares and place them evenly around the bottom of the pan. Evenly sprinkle the bottom of the pan with the brown sugar and rhubarb.

In a medium bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Set aside.

In a mixer with a paddle attachment, mix the sugar and lemon zest until combined. Add the eggs and mix on high until the mixture is pale and fluffy, about one minute. Add the yogurt and olive oil, and stir until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Pour the batter into the prepared pan.

Bake for 50-60 minutes or until a toothpick comes out clean.

Let the cake cool for 10 minutes.

If you’re not using a springform pan, cut around the edge of the cake with a clean knife to release it from the pan. Flip the cake onto a clean surface. Remove the parchment from the top. Serve with whipped cream or ice cream.