Here is a lovely spring take on an upside-down cake! Sweet pears and tart rhubarb combine to make a beautiful pink glaze atop this golden, buttery cake with the crunch of cornmeal. This cake is a great way to use under-ripe pears, as fully ripe pears will become too soft during baking. Serve a slice of this beautiful cake for breakfast alongside a cup of tea, or for dessert with a scoop of vanilla ice cream alongside. Ingredients Glaze ¼ cup butter (half a stick) ½ cup light brown sugar Cake ¾ cup butter (1 ½ sticks), softened 1 cup sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk 1 ¾ cup flour ½ cup finely ground cornmeal 2 teaspoons baking powder ½ teaspoon salt 3 firm USA Pears, such as Bosc or Anjou 3-4 medium stalks rhubarb (about 2 Continue reading →