Mom's Rhubarb Upside Down Cake

Mom’s Rhubarb Upside Down Cake is a classic dessert that is easy to make and perfect for any occasion.

The combination of tart rhubarb and sweet cake is irresistible.

This cake contains butter and sugar which can add extra calories to your diet.

People with oxalate kidney stones should avoid consuming rhubarb as it contains high amounts of oxalate.

Rhubarb is a great source of vitamins K and C, dietary fiber, and calcium.
It is also known to help lower cholesterol and blood pressure levels.

1.	Preheat oven to 350°F.
2.	Pour melted butter into 8x8 inch baking dish.
3.	Sprinkle sugar evenly over butter.
4.	Cut rhubarb into 1/2 inch pieces and sprinkle over sugar.
5.	Sprinkle 1 tsp grated orange rind over rhubarb.
6.	In a separate bowl sift together flour, baking powder, baking soda, salt and mace.
7.	Cream butter, 1/2 cup sugar and 1 tsp grated orange rind in another bowl.
8.	Beat in egg until mixture is light and fluffy.
9.	Stir in flour mixture and yogurt alternately in three parts, beginning and ending with flour mixture.
10.	Spread batter evenly over rhubarb.
11.	Bake for 35 minutes or until toothpick inserted in center of cake comes out clean.
12.	Let cool for 5 minutes.
13.	Invert cake onto a serving plate.
14.	Serve warm or at room temperature.

Mom’s Rhubarb Upside Down Cake