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    Upside Down: Rhubarb Upside Down Cake (with yogurt)

    Source of Recipe

    www.ichef.com

    List of Ingredients

    3 tablespoons butter
    2/3 cup sugar
    1 pound rhubarb, trimmed (10 stalks)
    1 1/2 teaspoons grated orange rind

    CAKE:
    1/2 cup butter, softened
    3/4 cup sugar
    2 eggs
    1 teaspoon vanilla
    1 1/2 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon grated orange rind
    1/4 teaspoon salt
    1 cup plain yogurt

    Recipe

    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 350�F 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.

 

 

 


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