Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

Ingredients
Base:
2 tbsp. butter or margarine, melted
1/2 cup granulated sugar
3/4 lb. (4 ribs) rhubarb
1 tsp. grated orange rind
Cake
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 pinch mace
1/4 cup butter or margarine
1/2 cup sugar
1 egg
1 tsp. grated orange rind
2/3 cup plain yogurt

Directions
BASE: Pour butter over bottom of 8×8″ cake pan; sprinkle with
sugar. Cut rhubarb into 2″ pieces (if rhubarb is extra thick, slice
lengthwise to keep pieces uniform in size). Arrange rhubarb closely
together in 3 rows in bottom of pan. Chop any remaining pieces
coarsely and sprinkle on top. Sprinkle with orange rind and set aside.

CAKE: In bowl, stir together flour, baking powder, baking
soda, salt and mace. In separate bowl, cream butter and sugar until
fluffy. Beat in egg and rind. Mix in flour mixture alternately with
yogurt, making 3 additions of each. Spoon batter over rhubarb,
spreading right to edges of pan. Using back of spoon, indent batter
slightly at center. Bake at 350 for 35 – 40 minutes, or until golden
brown and top springs back when lightly pressed. Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.

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