Raspberry Rhubarb Upside-Down Corn Cake

Instructions

1. Preheat oven to 350 degrees with a rack in middle position. Coat a 9-inch-round cake pan with cooking spray, then line with parchment paper.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
3. In a small saucepan over medium heat, bring 1 cup brown sugar, frozen raspberries, 1 teaspoon lemon juice and 2 tablespoons butter to a boil, stirring occasionally. Reduce heat and simmer 3 minutes or until syrupy.
4. Remove from heat and strain out raspberry seeds. Pour strained syrup into bottom of cake pan. Arrange rhubarb stalks, rounded sides down, in pan without overlapping.
5. In a large bowl, beat together remaining brown sugar and remaining cup of room temperature butter with an electric mixer at medium speed until light and fluffy, 2–3 minutes. Add eggs, one at a time, beating well after each. Beat in milk, yogurt, vanilla, lemon zest and remaining lemon juice until combined.
6. Add flour mixture to wet ingredients. Beat at low speed until just combined, about 1 minute. Spoon batter into cake pan in an even layer.
7. Bake until a toothpick inserted into center comes out clean, 1 hour and 15 minutes. Remove from oven and let cool 15 minutes in pan before inverting onto a serving plate. Let cool to room temperature, about 30 minutes more, before cutting and, if desired, serving with a scoop of ice cream.