A change from the usual upside down pineapple fare…
TOPPING (spread in bottom of pan)
- 1/2 cup butter
- 1 & 1/2 cups light brown sugar
- 2 Tbsp orange juice (or water)
- rhubarb – raw, chopped
Mix first 3 ingredients together and melt carefully over low heat in a 9 × 13 baking pan
Place enough chopped raw rhubarb over the melted mixture to cover the bottom of the pan.
CAKE (bakes on top of rhubarb mixture)
- 1/2 cup butter
- 1 cup fine granulated sugar
- 3 eggs, unbeaten
- 2 & 1/2 cups all purpose or pastry flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 tsp vanilla
METHOD
- Cream butter until very soft. Add sugar and mix well.
- Add eggs – one at a time, stirring well after each addition, until mixture is light and fluffy.
- Sift flour, baking powder and salt together and add alternately with milk to the creamed mixture. Add vanilla and mix well.
- Pour this batter over the rhubarb in the pan and bake at 375F for 45 to 55 minutes.
- Let stand for 10 minutes (longer is not better) on a cake rack before unmoulding, then invert cake pan on serving plate and wait 3 minutes before lifting the pan (so that the fruit will have a chance to settle on the cake).
You can serve this with ice cream or yogurt or double cream if you like but it’s hard to improve on the original