Step 1

Preheat oven to 350°F. Line a round 9-inch round cake pan with parchment paper and butter pan thoroughly.

Step 2

Mix together the rhubarb, cane sugar, 1/4 cup of fllour and the orange rind. Pour into the prepared pan. Dot with butter and place in a preheated oven. Cook only as long as it takes you to put the cake batter below together.

Step 3

For the Cake: In the bowl of a mixer combine all together the remaining cup of flour, baking powder, salt, sugar, butter, milk and vanilla. With the paddle attachment, beat ingredients for two minutes, scraping down sides as necessary.

Step 4

Then add the egg. Beat for another minute. Pour batter over rhubarb and return the pan to the oven. Bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.

Step 5

Remove from oven and allow to cool for at least 15 minutes. Run a sharp knife around the edge of the pan. Place a plate or cake platter on top of the pan and re-invert cake onto the platter. Remove tin and peel off parchment. Serve warm.