Recipe - Rhubarb Upside Down Cake

3 tablespoon Butter
2/3 cup Sugar, granulated
1 pound Rhubarb; trimmed
about 10 stalks
1 One half teaspoon Orange rind; grated

CAKE
One half cup Butter; softened
Three fourths cup Sugar, granulated
2 Eggs
1 teaspoon Vanilla
1 One half cup Flour all purpose
1 One half teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Orange rind; grated
One fourth teaspoon salt
1 cup 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. Serve
warm. MAKES 810 SERVINGS

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini