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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.