Upside down rhubarb cake #1

Melt 60 ml of butter in a 9-inch cake pan.

Add the orange juice and brown sugar. Stir well.

Lay the rhubarb pieces on top.

Sift the dry ingredients and add the orange rind.

Cut 1/3 cup of butter into the dry ingredients until the mixture is chunky.

Beat the egg with the milk.

Add to dry ingredients and stir well.

Pour the mixture over the rhubarb.

Cook in the oven at 180°C (350°F) for 35 to 40 minutes.

Let cool for 5 minutes, turn upside down on a plate.

Serve hot.

Ingredients

60 ml of butter

180 ml of brown sugar

15 ml of orange juice

750 g of rhubarb, diced

500 ml of all-purpose flour

15 ml of baking powder

2.5 ml of salt

30 ml of sugar

5 ml of grated orange rind

80 ml of butter

1 beaten egg

180 ml of milk