Upside Down Rhubarb Cake

Upside Down Rhubarb Cake
 
 Filling
 2 cups Cut rhubarb
 2/3 cup Sugar
 1 tablespoon Unbleached white flour
 1 teaspoon Grated orange peel
 1 teaspoon Cinnamon
 Cake
 1 cup Unbleached flour
 2 teaspoons Baking powder
 1/2 teaspoon Salt
 2 tablespoons Sugar
 1/4 cup Butter
 1 Egg, beaten
 3 tablespoons Milk
 Topping
 1 tablespoon Sugar
 2 tablespoons Orange juice

Instructions:

Arrange the rhubarb in an oiled 8-inch baking dish. Combine sugar, flour grated orange peel 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 350ºF. 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. Serves 8

Posted to MC-Recipe Digest V1 #615 by Nancy Berry <nlberry@prodigy.net> on May 18, 1997