Mom'S Rhubarb Upside Down Cake - cooking recipe

Ingredients

Base
2 tablespoons butter, melted
1/2 cup granulated sugar
3/4 lb rhubarb (4 stalks)
1 teaspoon grated orange rind
Cake
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pinch mace
1/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon grated orange rind
2/3 cup plain yogurt

Preparation

BASE: Pour butter over bottom of 8\" square cake pan; sprinkle with sugar.
Cut rhubarb into 2\" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
Arrange rhubarb closely together in 3 rows in bottom of pan.
Chop any remaining pieces coarsely and sprinkle on top.
Sprinkle with orange rind and set aside.
CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
In separate bowl, cream butter and sugar until fluffy.
Beat in egg and rind.
Mix in flour mixture alternately with yogurt, making 3 additions of each.
Spoon batter over rhubarb, spreading right to edges of pan.
Using back of spoon, indent batter slightly at centre.
Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.