Rhubarb Upside Down Cake
|Granulated sugar||175 Milliliter|
|All purpose flour||375 Milliliter|
|Baking powder||7 Milliliter|
|Baking soda||5 Milliliter|
|Orange rind||5 Milliliter|
|Plain yogurt||250 Milliliter|
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.
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 350Ã‚Â°F (180Ã‚Â°C) oven for about 1 hour or until cake springs back when lightly touched.
Let cool on rack for 15 minutes.
Calories 420 Calories from Fat 136
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 9.2 g45.9%
Trans Fat 0 g
Cholesterol 90.5 mg30.2%
Sodium 325.6 mg13.6%
Total Carbohydrates 62 g20.8%
Dietary Fiber 2.5 g9.8%
Sugars 24.3 g
Protein 8 g16.4%
Vitamin A 11% Vitamin C 10%
Calcium 17.5% Iron 14.8%
*Based on a 2000 Calorie diet