Rhubarb-jamaica skillet upside-down sour cream cake

Put the water and sugar in a small saucepan over medium heat and swirl to dissolve the sugar.

Add the dried jamaica flowers; bring to a simmer and simmer gently about 10 minutes, then strain out the flowers.

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

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

Cut the rhubarb into about half-inch pieces and add to the skillet with a little of the jamaica syrup; bring to a simmer and cook about 5 minutes until the rhubarb softens. Turn off the heat.

Scrape the sour cream batter over the hot rhubarb, spreading it to the edges.

Bake at 350 for 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.