Rhubarb Upside-Down Pie

Ingredients:

• 6 cups rhubarb, sliced ​​diagonally (4 cm each)
• 3/4 cup sugar
• 1/4 cup honey
• 1 tbsp lemon juice
• 2 teaspoons fresh thyme leaves
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla paste
• 1 package of yellow sponge cake mix
• Whipped cream sweetened with vanilla paste, for serving (optional)

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray.
2. In a bowl, combine rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt, and vanilla extract. Let stand at room temperature for about 1 hour.
3. Mix the crust dough according to the package directions. Spread the rhubarb mixture into the bottom of the prepared pan, reserving half of the juices in the bowl and adding the other half to the pan. Spread the rhubarb and juices evenly, then pour the dough over the rhubarb.
4. Bake until golden brown, 50 minutes to 1 hour. Let cool for at least 10 minutes, then invert the pie onto a cutting board. Serve warm with whipped cream and rhubarb syrup.