Mom's Rhubarb Upside Down Cake
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
-
Base
- 2 tablespoons butter, melted
- 1⁄2 cup granulated sugar
- 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
- 1 pinch mace
- 1⁄4 cup butter
- 1⁄2 cup sugar
- 1 egg
- 1 teaspoon grated orange rind
- 2⁄3 cup plain yogurt
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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Reviews
-
I really liked this recipe. The rhubarb is front and center, thanks to the large pieces; the butter and sugar make a sort of nice sauce underneath it; the orange zest is pleasant without being overwhelming; and the sourness of the rhubarb and the yogurt is a really nice counterpoint to the sweetness. It really is very simple, moist and tasty!