Rhubarb Upside Down Gingerbread Cake

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch by 13-inch baking pan with 1 tablespoon of butter.

FOR THE CARAMEL: In a heavy bottomed medium size skillet over medium-high heat, place the remaining butter and sugar. Gently shake the pan to evenly distribute the sugar and bring to a boil. Avoid stirring. Boil the caramel for 2 to 3 minutes to completely melt the sugar. Pour into the prepared baking pan. Sprinkle the rhubarb evenly over the caramel and set the pan aside.

TO MAKE THE GINGERBREAD: In a small saucepan pour in the water and bring it to a boil. Remove from the heat and whisk in the molasses and baking soda. Set aside to cool briefly.

In a medium bowl, sift together the remaining ten dry ingredients. Set aside. With a hand mixer in a large bowl, cream the butter and sugar until light and fluffy. Add the egg and whip until well incorporated.

Fold a third of the dry ingredients into the sugar, butter mixture. Then add a third of the cooled molasses. Repeat this process until all of the ingredients have been mixed in and pour the batter into the prepared baking pan.

Bake the cake in the middle rack of the oven for 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Serve with vanilla ice cream.