Rhubarb and jamaica skillet upside-down cake

Combine the water and sugar in a small saucepan over medium heat, swirling to dissolve the sugar.

Add the dried jamaica flowers; once simmering, simmer gently about 10 minutes, then strain out the flowers.

Whisk the flour, baking soda, baking powder and salt together in a bowl.

In a mixer, cream half the butter with sugar; add the egg, sour cream, milk and a dash of vanilla.

Add the dry ingredients in three additions, blending each in before the next.

Melt the second half of the butter with dark brown sugar in a 10-inch non-stick skillet over medium heat.

Add the rhubarb cut in half-inch pieces and a little jamaica syrup; once simmering, cook about five minutes until the rhubarb softens. Turn off the heat.

Scrape the batter over the hot rhubarb and spread to the edges.

Bake in a 350 degree oven 25 to 30 minutes, until springy in the center.

Cool 10 minutes, then flip out onto a plate while still a little warm.

Pour sweet and sour cream over the top and sprinkle with powdered sugar.