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Rhubarb Upside Down Cake

Country.Chef's picture
Ingredients
  Rhubarb 500 Gram
  Butter 125 Milliliter
  Granulated sugar 175 Milliliter
  Eggs 2
  Vanilla 5 Milliliter
  All purpose flour 375 Milliliter
  Baking powder 7 Milliliter
  Baking soda 5 Milliliter
  Orange rind 5 Milliliter
  Salt 1 Milliliter
  Plain yogurt 250 Milliliter
Directions

Grease sides of 9-inch (2.5 L) spring form pan; pour in butter and sprinkle with sugar.
Cut rhubarb into 2-inch (5 cm) pieces.
Arrange in tight rows in bottom of pan, starting with middle 3 rows and trimming to fit.
Chop remaining pieces coarsely; sprinkle on top along with orange rind.
Set aside.
Cake: In large bowl, cream butter with sugar until fluffy.
Beat in eggs, one at a time, and vanilla.
Stir together flour, baking powder, baking soda, orange rind and salt.
Stir half of 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 350°F (180°C) oven for about 1 hour or until cake springs back when lightly touched.
Let cool on rack for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable
Servings: 
8

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