Mom's Rhubarb Upside Down Cake

Recipe by Kydd7392
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
  • Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
  • Arrange rhubarb closely together in 3 rows in bottom of pan.
  • Chop any remaining pieces coarsely and sprinkle on top.
  • Sprinkle with orange rind and set aside.
  • CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
  • In separate bowl, cream butter and sugar until fluffy.
  • Beat in egg and rind.
  • Mix in flour mixture alternately with yogurt, making 3 additions of each.
  • Spoon batter over rhubarb, spreading right to edges of pan.
  • Using back of spoon, indent batter slightly at centre.
  • Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
  • Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.
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