*Rhubarb Upside Down Cake*
Makes one 9 inch round cake

Tasty cake topped with a delicious sweet/tart rhubarb mixture.

2 TBS butter
95g of caster sugar (1/2 cup)
50g of soft light brown sugar (1/4 cup)
300g of rhubarb, cut into 1/2 inch pieces (about 2 cups)


For the cake:
75g of white vegetable shortening (1/3 cup)
95g of caster sugar (1/2 cup)
1 large free range egg
1/2 tsp pure vanilla
140g of plain flour (1 cup)
1 1/2 tsp baking powder
1/4 tsp salt
120ml milk (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a 9 inch round cake tin.

Melt the butter in a 9 inch round cake tin.  Stir in the sugar and brown sugar. Spread it out evenly in the pan.  Lay the rhubarb pieces on top.

Cream together the shortening and sugar until light and fluffy.  Beat in the egg and vanilla.  Whisk together the flour, baking powder and salt.  Add to the creamed mixture alternately with the milk, beating until smooth.  Pour over the fruit mixture in the pan.  Smooth over the top.

Bake for 50 to 55 minutes until risen and lightly browned and a toothpick inserted in the centre comes out clean.  Allow to cool in the pan for 10 minutes, before inverting onto a serving plate.  Cut into wedges to serve.  Top with whipped cream or ice cream to serve.  Serve warm.