3 tb Butter
2/3 c Sugar, granulated
1 lb Rhubarb -- trimmed
-about 10 stalks
1 1/2 ts Orange rind -- grated
-----CAKE-----
1/2 c Butter -- softened
3/4 c Sugar, granulated
2 Eggs
1 t Vanilla
1 1/2 c Flour all purpose
1 1/2 ts Baking powder
1 t Baking soda
1 t Orange rind -- grated
1/4 ts -salt
1 c Yogurt, plain
- Grease sides of 9″ springform pan; pour in butter and sprinkle with sugar. Cut rhubarb into 2 inch pieces.
- Arrange in tight rows in bottom of pan, starting with middle three rows and trimming to fit. Chop remaining pieces coarsely; sprinkle on top with orange rind, set aside.
- CAKE: In large bowl, cream butter with sugar till fluffy. Beat in eggs, one at a time and vanilla. Stir together flour, baking powder, baking soda, orange rind and salt.
- Stir half of the flour mixture into creamed mixture; stir in yogurt and remaining flour mixture. Spread carefully over rhubarb, mounding higher at edges, Wrap foil around bottom of pan and set on baking sheet.
- Bake in 350F oven for about 1 hour or till cake springs back when lightly touched. Let cool on rack for 15 minutes. Invert cake on serving platter.
