Upside Down Rhubarb Cake

Recipe Ingredients

		Filling
2 cups	474ml	Cut rhubarb
2/3 cup	131g / 4.6oz	Sugar
1 tablespoon	15ml	Unbleached white flour
1 teaspoon	5ml	Orange peel - grated
1 teaspoon	5ml	Cinnamon
		Cake
1 cup	62g / 2.2oz	Unbleached flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Sugar
1/4 cup	49g / 1.7oz	Butter
1		Egg - beaten
3 tablespoons	45ml	Milk
		Topping
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Orange juice

Recipe Instructions

Arrange the rhubarb in an oiled 8-inch baking dish.

Combine sugar, flour orange peel -- grated 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 350F 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.

Source:
Mario Batali

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