It's a twist on the classic upside-down cake, which I'd only ever had made with pineapple. This one features rhubarb in the topping and anise in the batter. Turns out that rhubarb sings when used in this way. It's sweetness really comes out, and along with the sugar, just on the verge of burnt, it creates a melt-in-your-mouth layer with wonderful flavor.

The cake itself is rather remarkable too. The batter was wonderfully silky and it baked up into a dense but not heavy cake that would easily rival any boxed white cake mix (most of which would be too fluffy for this, anyway.)I do have to say I think if I made it again I'd go a little heavier on the anise seed, because I didn't get much of that flavor. But overall I'd say this is definitely a treat I'll make again.