Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Vanilla
1 1/2 c Flour all purpose
1 1/2 ts Baking powder
1 t Baking soda
1 t 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
