UPSIDE DOWN RHUBARB CAKE

Ingredients

• 1/4 cup Mornington Goat Butter
• 1 cup brown sugar
• 4 to 5 cups rhubarb

Turn on your oven to 350*F. Melt the butter in a 9x9 baking pan. Mix the brown sugar and rhubarb together and spread over the butter, covering the bottom of the pan. If you are using frozen rhubarb put it in the oven to thaw while you mix up the batter.

Batter Ingredients:

• 1 cup white sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup Mornington Goat Butter
• 1 egg
• 1 teaspoon vanilla
• About 2/3 cup Mornington Goat Milk

Sift the sugar, flour, baking powder and salt. Add the soft Goat Butter and cut it into the flour mixture. Beat up the egg in a cup, stir in vanilla and fill the cup with milk, beating all together; pour the liquid over the flour mixture and blend till smooth. Spread the batter over the rhubarb evenly. Bake at 350*F for about 30 to 40 minutes until the cake tests done. It will be light as a feather, delicious; serve warm with a scoop of vanilla ice cream. Don't turn it upside down on a plate-simply cut it in squares and lift out each square with a pancake turner and plop it rhubarb-side-up on a serving plate.

If you want a Rhubarb Upside-Down Gingerbread Cake simply add 1/2 teaspoon each of cinnamon, nutmeg, ginger and 1/2 cup of molasses instead of half the sugar.