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Upsidedown Rhubarb Cake Recipe

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This recipe for Upsidedown Rhubarb Cake is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tabl. butter
3/4 c. brown sugar
3 c. diced (aprox 1/4 inch dice)
2 tabl. sugar
1 cup sugar
1/2 butter softened
2 separated eggs
1 teas. vanilla
1 1/2 cup flour
1/2 teas. salt
1 teas. baking soda
1/2 c. milk
1/4 teas. creamof tartar.
Directions:
Directions:
Preheat oven to 375. Generously butter 9 inch round
cake pan. Melt 4 tabl. butter. Stir in brown sugar. Pour
evening into cake pan. Place rhubarb in pan & sprinkle
2 tabl. sugar. Set aside. In bowl- cream softened
butter & 1 c. sugar until pale & light. Add egg yolk
one at a time, scraping down the bowl. Beat in vanilla.
In another bowl, mix flour, salt, baking powder. Add
1/3 at a time, mixing at slow speed, unto whipped
butter, sugar & yolk mixture. Add 1/2 of milk alternating
dry ingred. In another bowl whip egg whites with cream
of tartar until peaks form. Fold egg white (1/3 at a time)
into pan. Bake for 25 to 30 min. Let cool 5-10 min. Run
table knife around the edge & Invert onto a cooling rack.
Serve either warm or room temp. with whipped cream.

 

 

 

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