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Rhubarb Upside Down Cake

Ingredients

• 3/4 cup brown sugar
• 1/4 cup butter, melted
• 2 cups diced fresh or frozen rhubarb (measure frozen then thaw completely, drain)
• 2 TBSP sugar
• Batter
• 1/2 cup butter, soft
• 1 cup sugar
• 2 eggs separated
• 1 tsp vanilla
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 tsp cream of tartar

Directions

Combine brown sugar and butter. Spread into greased 9 inch round baking pan. Layer with rhubarb, sprinkle with sugar.

Cream butter and sugar. Beat in egg yolks and vanilla. Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. In a small bowl beat egg whites and cream of tarter on medium speed until stiff peaks. Fold into the creamed mixture (2 1/2 cups at a time) Gently spoon over rhubarb. Bake at 325 degrees for 40-45 minutes. Cool 10 minutes and invert.