RHUBARB UPSIDE-DOWN CAKE

 This Rhubarb upside-down cake is an easy and delicious treat. The sourness of the rhubarb and the sweetness of the cake are perfectly balanced and the rhubarb makes a beautiful decoration thanks to it's red and pink colors.

Ingredients for the rhubarb layer :

• about 10 sticks of rhubarb
• 110 g sugar
• half lemon juice
• 2 tbsp butter
• optional red food coloring

Trim the rhubarb at both ends, cut in half lengthwise and place it in a bowl. Add sugar and lemon juice and move it arround till well coated.(Add red food coloring if you want your rhubarb to have more color). Let it soak for 15 minutes so the rhubarb get's softer. Melt 1 tbsp of butter and mix with the rhubarb, use the other tbsp of butter to grease the bottom of a 18 cm baking pan. Place the rhubarb on the bottom of the baking pan making sure there are no big gaps inbetween the rhubarb strips. Trim any excess.

Ingredients for the cake batter :

• 250 g flour
• 0,5 tsp baking soda
• pinch of salt
• 150 g butter
• 220 g sugar
• 2 eggs
• half lemon juice
• 1 lemon zest
• 220 g yogurt

Cream the butter with sugar until pale in color. Mix in one egg at a time. Add lemon juice and lemon zest. In a seperate bown sieve the flour, baking soda and salt. Add the flour to the butter mixture in two parts, mixing well with a spatula. Add the yogurt and mix with a spatula till well combined.  Pour the batter on the rhubarb and spread evenly.

Bake at 180°C (350°F) for 45 - 55 minutes.

Let the cake cool for 15 minutes, then carefully flip it upside down onto a plate.

Best served still warm :)