Upside down rhubarb cake #2


Spread the butter in a 8-inch square cake pan and sprinkle with sugar.

Dice the rhubarb.

Put the rhubarb pieces side by side in rows of three in the pan.

If necessary, chop the rest of the rhubarb and lay the pieces on top of the others.

Sprinkle with orange rind and set aside.


In a bowl, mix together the flour, baking powder, baking soda, salt and mace.

In another bowl, cream the butter and sugar until the mixture becomes fluffy.

Add the egg and the orange rind. Beat well.

Add this mixture to the dry ingredients in three times, alternating with the yogurt.

Spread the dough over the rhubarb, covering it completely, then with the back of a spoon, press slightly in the middle.

Cook in a preheated oven at 180°C for 35 to 40 minutes or until the cake is golden and keeps it shape after a slight finger pressure.

Let cool on a cooling rack for 15 minutes.

With a knife blade, free the cake from the edges of the pan and place it on a serving dish.

Serve hot.

Yield: 6 to 8 servings.


30 ml of melted butter

125 ml of sugar

375 g of rhubarb

5 ml of grated orange rind

250 ml of flour

5 ml of baking powder

2,5 ml of baking soda

1 ml of salt

1 pinch of mace

60 ml of butter

125 ml of sugar

1 egg

5 ml of grated orange rind

160 ml of plain yogurt