Rhubarb Upside-Down Cake is a lovely combination of sweet and tart: a moist, rich, but not-too-sweet buttermilk vanilla cake, topped with slices of tart rhubarb, and laced with caramel glaze.
Preheat your oven to 350 F and grease and line a 8x8" or 9x9" square cake pan with parchment paper. Set aside.
In a saucepan over medium heat, melt butter, sugar, and lemon juice, stirring until sugar is dissolved. Pour into cake pan, spreading to ensure it's evenly distributed. Scatter chopped rhubarb evenly over top. Set aside.
In a separate large bowl, stir together the flour, baking powder, baking soda, and salt.
Add 1/3 of the dry ingredients to butter mixture, stirring well. Then add 1/2 of the buttermilk, stirring well. Repeat with adding 1/3 of dry ingredients, then the rest of the buttermilk, and lastly the remaining 1/3 dry. Make sure to stir well between each addition.
Pour the batter into the pan, over the rhubarb. Smooth the batter to the edges of the pan.
Bake for 40-45 minutes, or until toothpick inserted in centre of cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto serving plate and remove parchment paper.
Cut into squares and serve.