This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and eye appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
- 2/3 cup packed brown sugar
- 3 tablespoons butter, melted
- 2-1/4 cups diced fresh or frozen rhubarb
- 4-1/2 teaspoons sugar
- 6 tablespoons butter, softened
- 3/4 cup sugar
- 2 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 teaspoon cream of tartar
- Whipped cream, optional
- 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.
- 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.
- 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).
- 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. Yield: 10-12 servings.
Originally published as Rhubarb Upside-Down Cake in Taste of Home April/May 2006, p27
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