This citrus-kissed, cinnamon rhubarb version is a nice change up on the classic upside-down dessert cake.

Upside Down Rhubarb Cake

2 cups rhubarb, sliced
2/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/4 cup butter
1 large egg
3 tablespoons milk
2 tablespoons orange juice

1. Arrange sliced rhubarb in a greased 8-inch baking dish.
2. In a bowl combine 2/3 cup sugar, 1 tablespoon flour, grated orange peel, and cinnamon. Sprinkle over the rhubarb.
3. Into a bowl sift together 1 cup flour, baking powder, salt, and 2 tablespoons sugar. Cut in butter until the mixture is crumbly. Mix egg and milk into the flour mixture, stirring just until moistened. Spread over the rhubarb; bake at 350°F (175°C) for 25 minutes.
4. Meanwhile, make a syrup by mixing 1 tablespoon sugar with orange juice. Remove the cake from the oven and pour the syrup on top; return to the oven and continue baking for 15 minutes longer.
5. Turn the cake upside down onto the serving plate.

Makes 8 servings.