Upside-Down Rhubarb Spice Cake

My friend Michelle is the one who gave me the idea from this great recipe.  Her mother made it when she was growing up now I get to pass it on to you.  If you don't like rhubarb, I'd encourage you to give it a try anyway.  It's that good.

Upside-Down Rhubarb Spice Cake

Topping (or "Bottom" depending on how you look at it)

• 4 C chopped rhubarb
• 1 C sucanat
• 1/2 t nutmeg
• 4 T butter
• 1/2 C sucanat

Cake

• 2 C whole wheat flour
• 1-1/2 C sucanat
• 1 C sour cream
• 1/2 C butter, softened
• 1/2 C water
• 2 t cinnamon
• 1-1/4 t baking soda
• 1 t baking powder
• 3/4 t ground cloves
• 1/2 t salt
• 1/2 t ground nutmeg
• 2 eggs

1. Mix rhubarb with 1 cup sucanat and nutmeg.  Allow to sit.
2. In the bottom of your pan (you can use a 9x13 pan or two rounds) melt butter with 1/2 C sucanat.  Add rhubarb mixture.
3. In a separate bowl, beat all the cake ingredients on low speed for 30 seconds.
4. Beat on high speed 3 minutes.
5. Pour cake batter over rhubarb mixture.
6. Bake at 350°, 40-45 minutes for a 9x13; 30-35 minutes for rounds, or until a toothpick comes out clean.