Rhubarb Upside Down Cake
1/4 cup butter
3/4 cup brown sugar
1 tablespoon orange juice
4 cups rhubarb, cut in 1 1/2 inch pieces
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons white sugar
1/3 cup butter
1 egg, beaten
1/4 cup orange juice
3/4 cup milk
Preheat oven to 350 degrees F. Place 1/4 cup butter in a 9 inch round or 8 inch square baking pan and put in the oven until the butter is melted. Remove from the oven and stir in the brown sugar and 1 tablespoon orange juice. Arrange rhubarb in rows in the sauce. Make 2 layers of rhubarb. In a medium bowl or food processor mix the flour, baking powder, salt and white sugar. Cut in 1/3 cup butter until the size of small peas. Mix egg, 1/4 cup orange juice and milk together. Add to the dry ingredients and mix or process until just combined. Spread batter over the rhubarb. Push it out to touch all sides of the pan and completely cover the rhubarb.
Bake for 30 to 35 minutes. Test the centre of the cake with a cake tester or toothpick to ensure that it is cooked through. Cool on a rack for 10 minutes, then invert the pan over a serving plate and carefully turn it out. Serve warm.
Traditional Rhubarb Pie II
1 unbaked 9 inch pie shell
3 cups chopped rhubarb (fresh or frozen)
1 2/3 cups sugar
3 tbsp. flour
3 eggs
dash of salt
Toppings: 1/2 cups flour
1/4 cup brown sugar
1/4 cup sugar
1/4 cup butter
Lightly beat eggs; miss with the rubarb, sugar, flour and salt. Pour into unbaked pie. Prepare topping by combine all ingredients with a fork until crumbly. Sprinkle topping over the pie. Bake in preheated 400 F oven for 10 minutes. Reduce heat to 375 F and bake for 90 minutes.
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