|
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.
|
