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.