Rhubarb Upside Down Cake

Makes a 9-inch round cake.

For the Rhubarb bottom:

• 3 1/2 cups rhubarb, washed, dried and chopped in 3/4-inch chunks
• 1/2 cup sugar
• 1/4 cup flour
• 2 teaspoons orange rind (or lime)
• 1 tablespoon butter

Preheat oven to 350°F. Line a round 9-inch round cake pan with parchment paper and butter pan thoroughly. Mix together first four ingredients and pour into pan. Dot with butter and place in a preheated oven. Cook only as long as it takes you to put the cake batter below together.

For the Cake: In the bowl of a mixer combine all together:

• 1 cup cake flour, sifted
• 1 1/4 teaspoons baking powder
• 1/2 teaspoons salt
• 2/3 cups sugar
• 1/4 cup soft unsalted butter
• 1/2 cup milk
• 1/2 teaspoon vanilla

With the paddle attachment, beat ingredients for two minutes, scraping down sides as necessary. Then add:

• 1 egg

Beat for another minute.
Pour batter over rhubarb and return everything to oven. Bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Remove from oven and allow to cool for at least 15 minutes. Run a sharp knife around the edge of the pan. Place a plate or cake platter on top of the pan and re-invert cake onto the platter. Remove tin and peel off parchment. Serve warm.

Serves 6-8 generously.

Super yummy!  I think next time I might lessen the sugar by a bit in the rhubarb topping and the cake part as well.  Recipe from simplebites.net