Isaacs' Home Recipes Main Mom's Recipes Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

3/4 cup packed brown sugar
1/4 cup butter, melted
3 cups diced fresh or frozen rhubarb
2 Tbsp sugar

Batter:
1/2 cup butter, softened
1 cup sugar
2 eggs, separated
1 tsp vanilla
1-1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 tsp cream of tartar
Whipped cream, optional

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 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 mixing 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.
Bake at 325 degreesfor 40-45 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.

* 10-12 servings


(Taste of Home - April/May 2006)