3 tb Butter
2/3 c Sugar, granulated
1 lb Rhubarb; trimmed
-about 10 stalks
1 1/2 ts Orange rind; grated
CAKE
1/2 c Butter; softened
3/4 c Sugar, granulated
2 Eggs
1 ts Vanilla
1 1/2 c Flour all purpose
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Orange rind; grated
1/4 ts -salt
1 c Yogurt, plain
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 350F
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. MAKES 8-10 SERVINGS
Yields
1 Servings