Upside Down Rhubarb Cake

Method for Brown Sugar Sauce:

• In a small saucepan add 1/4 brown sugar and orange juice and bring to a boil, 2 to 3 minutes then simmer for 2 minutes until the mixture is like a syrup, then remove from heat.
• This is for pouring over rhubarb after layered in a square or rectangle pan.

Method for batter:

• Cream together butter and sugar, crack eggs in a little bowl first then add eggs one at a time mix well until light and fluffy.
• Mix in vanilla, In another bowl sift and mix together flour and baking powder.
• Folding dry ingredients with creamed mixture, don't over mix, after add room temp milk to your mixture continue to mix or fold all ingredients together, then add lemon juice.
•  Grease one square or rectangle pan or line with parchment paper.
• Layer the pieces of rhubarb at the bottom of pan, then pour syrup over rhubarb then batter over top.
• Bake in a 350°F pre-heated oven for 45 to 60 minutes depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes. 
• Remove cake from oven let set in cake pan for 5 to 10 minutes before removing it from the pan.

BAKING TIPS:

• Before starting have all ingredients measured and supples ready to go.
• After each step remove containers from counter so you will know they are added. 
• Cracking eggs in a separate bowl you can check for shells or surprises.
• Leave all rhubarb peels on if you wish to have more colour and form.
• You may need to run a knife around the sides to remove cake from pan if stuck.
• Don't over bake your rhubarb cake this will make your cake dry.