| Upside Down Rhubarb Cake
Filling
2 cups of rhubarb, cut
2/3 cup of sugar
1 tablespoon of unbleached white flour
1 teaspoon of grated orange peel
1 teaspoon of cinnamon
Cake
1 cup of unbleached flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 tablespoons of sugar
1/4 cup of butter
1 Egg, beaten
3 tablespoons of milk
Topping
1 tablespoon of sugar
2 tablespoons of orange juice
Instructions:
Arrange the rhubarb in an oiled 8-inch baking dish. Combine sugar, flour grated orange peel and cinnamon; sprinkle over rhubarb. Sift together flour, baking powder, salt and sugar. Make a well and put in the butter. Cut the dry ingredients together with the butter, until mixture is crumbly. Mix egg and milk into flour mixture, just until moistened. Spread over rhubarb. Bake at 350ºF. for 25 minutes. Meanwhile, mix sugar and orange juice. Remove cake and pour orange juice over it. Continue baking 15 minutes longer. Turn cake upside down onto serving plate. Serve warm. Serves 8 Posted to MC-Recipe Digest V1 #615 by Nancy Berry <nlberry@prodigy.net> on May 18, 1997 |
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