Upside-Down Rhubarb Plum Cake

For Fruit: First, trim away any woody ends from the rhubarb stalks and slice enough of the rhubarb into 3/4 inch thick slices to yield 2 cups.

Transfer the cut rhubarb to a stainless mixing bowl and toss together with sugar. Allow the mixture to stand at room temperature for 2 hours, so that the sugar can extract some of the excess moisture. Thoroughly rinse and drain the rhubarb.

Second, cut the plums in half, discarding the pits.

For Cake Batter: First, sift together the flour, cornmeal, baking powder and salt, set aside.

Second, use a mixer fitted with a paddle to cream the butter with the sugar until light and fluffy, 6 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula. Turn the speed to medium and add in the eggs one at a time, mixing well after each addition; then add in the vanilla.

Third, reduce the mixer speed to low and add in the dry ingredients in 3 stages alternately with the milk, mix just long enough to form a smooth batter.

For Topping: Lightly butter and flour the inside ring of a 9-inch springform pan and secure the bottom. Pour the melted butter into the bottom of the pan and sprinkle evenly with the brown sugar.

For Assembly: Arrange the plum halves in the bottom of the pan and then scatter the cut rhubarb over, filling in any spaces between the plums. Slowly pour the cake batter over the fruit.

Bake in a 350 degrees F oven until a wooden pick comes out clean when inserted in the middle, 55 to 60 minutes. Cool on a wire rack until the cake is completely cooled, 2 to 4 hours.

Run a thin knife around the inside edge of the springform pan, then carefully loosen the spring and remove the ring; invert onto your favorite serving plate. Slice and serve with freshly whipped cream.