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Homemade Rhubarb Upside-Down Cake

Total Time

Prep: 30 min. Bake: 40 min. + cooling

Makes

12 servings

This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and visual appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
Homemade Rhubarb Upside-Down Cake Recipe photo by Taste of Home

Ingredients

  • 2/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 2-1/4 cups diced fresh or frozen rhubarb
  • 4-1/2 teaspoons sugar
  • BATTER:
  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 large eggs, separated, room temperature
  • 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 2% milk
  • 1/4 teaspoon cream of tartar
  • Whipped cream or vanilla ice cream, optional

Directions

  1. Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
  4. Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece: 240 calories, 10g fat (6g saturated fat), 59mg cholesterol, 254mg sodium, 36g carbohydrate (27g sugars, 1g fiber), 3g protein.

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