Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

2 T Butter
3 C Rhubarb, chopped
1/4 C Brown Sugar
1/4 C Maple Syrup
1/2 C Butter, softened
3/4 C Sugar
2 Eggs
1 t Vanilla
1 1/2 C Flour
2 t Baking Powder
1/4 t Salt
1/4 t Cinnamon
1 C Plain Yogurt

Put 2 T of butter into a 2 L glass baking dish and heat in a 350F oven until melted. Remove from the oven, and add maple syrup, sprinkle brown sugar evenly, then add the rhubarb. Set aside.

For the cake batter, put butter and sugar in a mixer and mix until fluffy. Add eggs one at a time and mix well, then add the vanilla. In a separate bowl, mix together all dry ingredients. Alternate adding portions of the dry ingredients and the yogurt, and mix thoroughly.

Pour the cake mixture over the rhubarb. Bake in a 350F oven for 45 minutes, until cake is cooked through – check with a tooth pick. Allow dish to cool for 15 minutes, then carefully invert onto a serving plate! So good with vanilla gelato!

Wine Pairing: Vineland Estates Winery 2009 Soprano Riesling РExpressions in D