Recipe: Rhubarb Upside Down Cake

June, this is delicious with ice cream, served a bit warm. The yogourt can be replaced with sour cream or buttermilk... whatever you have on hand. I usually make this in a deep dish pie plate, and serve it in wedges.

If you want a shortcut, instead you can top the rhubarb with a single layer cake mix, mixed up as per package directions.

RHUBARB UPSIDE DOWN CAKE

Base
2 tablespoons butter, melted
1/2 cup granulated sugar (or brown sugar is nice)
3/4 lb rhubarb (4 stalks)
1 teaspoon grated orange rind
Cake
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
pinch or two of cinnamon
1/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon grated orange rind
2/3 cup plain yogurt

1. BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
2. Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
3. Arrange rhubarb closely together in 3 rows in bottom of pan.
4. Chop any remaining pieces coarsely and sprinkle on top.
5. Sprinkle with orange rind and set aside.

CAKE:

6. In bowl, stir together flour, baking powder, baking soda, salt and cinnamon.
7. In separate bowl, cream butter and sugar until fluffy.
8. Beat in egg and rind.
9. Mix in flour mixture alternately with yogurt, making 3 additions of each.
10. Spoon batter over rhubarb, spreading right to edges of pan.
11. Using back of spoon, indent batter slightly at centre.
12. Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
13. Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.