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Upsidedown Rhubarb Cake Recipe

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This recipe for Upsidedown Rhubarb Cake, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bertha Torrez
Added: Tuesday, April 15, 2008


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.

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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