A deliciously sweet treat using the rhubarb in your garden or from your local farm.
Rhubarb Upside Down Cake
Serves 10-12. Courtesy of TasteofHome.com.
2/3 c. packed brown sugar
3 Tbsp. butter, melted
2 1/4 c. diced fresh or frozen rhubarb
4 1/2 tsp. sugar
6 Tbsp. butter, softened
3/4 c. sugar
2 eggs, separated
1 tsp. vanilla extract
1 c. plus 2 Tbsp. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1/4 tsp. cream of tartar
1. In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
2. 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.
3. 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 in. from the top of pan).
4. Bake at 325° 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.