Rhubarb Upside-Down Cake

Topping

1 Tbsp	Butter, melted
3 Tbsp	Maple syrup
300 g	Rhubarb, trimmed (Main)

Cake

2 tsp	Baking powder
1 ½ cups	Plain flour
1 tsp	Baking soda
1 tsp	Ground cinnamon
½ cup	Sugar
1255 g	Butter, chopped
2	Eggs
1	Lemon, grated rind and juice
½ cup	Milk

Directions

1. Set oven to 180 degC. Lightly grease sides and base of a 20-23cm cake pan. Line base with baking paper.
2. To prepare topping, brush melted butter over base of lined pan and drizzle with maple syrup.
3. Cut rhubarb into suitable shapes and place evenly over top.
4. To prepare cake mixture, place all ingredients in food processor in the order listed and blend until mixture is well combined.
5. Spread over rhubarb. Place cake pan on an oven tray to catch any drips.
6. Bake for about 40-45 minutes, until cooked.
7. Stand for 5 minutes then turn upside-down on to a serving plate.
8. Great served warm with whipped cream or yoghurt.