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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
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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.
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