Rhubarb upside down cake

This cake is simple, fast and stupid proof, and you make it when rhubarb is in season.

cups rhubarb, cut into 1 inch pieces

tbsp maple syrup

orange, juiced and zested

tbsp unsalted butter, cold and cubed

1 1/2

cups cake flour

tbsp sugar

1/2

tsp baking soda

1 1/2

tsp baking powder

1/2

tsp salt

large eggs, beaten

large egg yolk

3/4

cup buttermilk

tsp vanilla extract

Preheat the oven to 350F.Grease and line a 9-inch cake pan with parchment paper.
In a bowl, add rhubarb, maple syrup, orange juice and zest. Mix well and set aside.
In the bowl of a stand mixer, add butter, flour, sugar, baking soda, baking powder and salt.
Using the paddle attachment, mix on medium-low speed until the mixture has a wet sand texture.
In a bowl, combine the eggs, yolk, buttermilk, and vanilla. Mix well.
Add the liquid mixture to the dry and beat on medium-high speed, until light and fluffy.
Add the rhubarb mixture to the cake pan and spread evenly to cover the bottom. Pour the batter over the rhubarb.
Bake until the top is golden and the cake springs back, about30-35 minutes.
Let the cake cool on a wire rack, for about 10minutes, before inverting it onto a large serving plate.