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Rhubarb Upside Down Cake Recipe

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This recipe for Rhubarb Upside Down Cake is from The Shudra Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
BASE
2 T. butter, melted
1/2 cup sugar
3/4 lb rhubarb (about 2 1/4 cups or 4 stalks)
1 t. grated orange rind
CAKE
1 cup flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
pinch of mace
1/4 cup butter
1/2 cup sugar
1 egg
1 t grated orange rind
2/3 cup plain yogart

Directions:
Directions:
BASE: Pour butter over bottom of an 8 in square cake pan. Cut rhubarb into 2 inch pieces and mix with sugar. Arrange rhubarb closely together in 3 rows in bottom of pan. Sprinkle with orange rind and set aside.
CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace. In separate bowl, cream together butter with sugar until fluffy. Beat in egg and rind. Mix in flour mixture alternately with yogurt. Spoon batter over rhubarb, spreading right to edges of pan. Using back of spoon, indent batter slightly at center. Bake at 350 for 35 to 40 minutes or until golden brown and top springs back. Let cool on rack for 15 minutes. Run knife around edge of pan; invert cake onto serving plate. Serve warm.

 

 

 

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