Rhubarb Upside-Down Cake

By á-47

Ingredients

• BATTER:
• 2/3 cup packed brown sugar
• 3 Tbsp. butter, melted
• 2 1/4 cups diced fresh or frozen rhubarb
• 4 1/2 tea. sugar
• .
• 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 cake pan. Layer with rhubarb; sprinkle with sugar. Set aside.

In a large mixing bowl, cream the butter and sugar. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. 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 top of pan).

Bake at 325 degrees for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired.