Ingredients
- 2/3 cup packed brown sugar
- 3 Tbsp. butter, melted
- 2 1/4 cups diced fresh or frozen rhubarb
- 4 1/2 tea. sugar
- BATTER
- 6 Tbsp. butter, softened
- 3/4 cup sugar
- 2 eggs, separated
- 1 tea. vanilla
- 1 cup plus 2 Tbsp. flour
- 1 1/2 tea. baking powder
- 1/2 tea. salt
- 1/4 cup milk
- 1/4 tea. cream of tartar
Preparation
Step 1
In a small bowl, combine brown sugar and butter. Spread into a greased 9" round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb (pan will be full, about 1/4" from the top of pan).
Bake at 325 degrees for 50-60 minutes or until coke springs back when lightly touched. Cool for10 minutes before inventing onto a serving plate.