*  Exported from  MasterCook  *
 
                          RHUBARB UPSIDE DOWN CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Butter
      2/3   c            Sugar, granulated
    1       lb           Rhubarb -- trimmed
                         -about 10 stalks
    1 1/2   ts           Orange rind -- grated
                         -----CAKE-----
      1/2   c            Butter -- softened
      3/4   c            Sugar, granulated
    2                    Eggs
    1       t            Vanilla
    1 1/2   c            Flour all purpose
    1 1/2   ts           Baking powder
    1       t            Baking soda
    1       t            Orange rind -- grated
      1/4   ts           -salt
    1       c            Yogurt, plain
 
   Grease sides of 9″ springform pan; pour in butter and
   sprinkle with sugar. Cut rhubarb into 2 inch pieces.
   Arrange in tight rows in bottom of pan, starting with
   middle three rows and trimming to fit. Chop remaining
   pieces coarsely; sprinkle on top with orange rind, set
   aside. CAKE: In large bowl, cream butter with sugar
   till fluffy. Beat in eggs, one at a time and vanilla.
   Stir together flour, baking powder, baking soda,
   orange rind and salt. Stir half of the flour mixture
   into creamed mixture; stir in yogurt and remaining
   flour mixture. Spread carefully over rhubarb, mounding
   higher at edges, Wrap foil around bottom of pan and
   set on baking sheet. Bake in 350F oven for about 1
   hour or till cake springs back when lightly touched.
   Let cool on rack for 15 minutes. Invert cake on
   serving platter. Serve warm. MAKES 8-10 SERVINGS
  
 
 
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