Ingredients

For the Caramel: 7 tablespoons unsalted butter, at room temperature 1 cup lightly packed brown sugar 2 cups sliced raw rhubarb, about 1/2 pound For the Cake: 1 1/2 cups water 1 cup molasses 1 teaspoon baking soda 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground mustard 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 8 tablespoons unsalted butter, softened 1 cup brown sugar 1 large egg Vanilla ice cream for serving

Description

Rhubarb Upside Down Gingerbread Cake, Recipe

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