Rhubarb and Rye Upside Down Cake - Turntable Kitchen

Ingredients

• 1 pound of rhubarb stalks, cut into 2 inch pieces
• 1 vanilla bean
• 3/4 cup of sugar
• 1/4 cup of unsalted butter
• 1 teaspoon of lemon zest
• pinch of kosher salt
• 1 cup of all-purpose flour
• 1 cup of rye flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of kosher salt
• 1/2 cup of unsalted butter, at room temperature
• 1/2 cup of sugar
• 2 large eggs, at room temperature
• 1 teaspoon of real vanilla extract
• 1 1/2 cups of buttermilk, at room temperature
• whipped cream or ice cream for serving