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RHUBARB UPSIDE DOWN CAKE Recipe

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This recipe for RHUBARB UPSIDE DOWN CAKE is from Schoolhouse Recipes, 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:  
¾ cup packed brown sugar
¼ cup butter, melted
3 cups diced, fresh or frozen* rhubarb
2 tablespoons sugar
Batter:
½ cup butter, softened
1 cup sugar
2 eggs, separated
1 teaspoon vanilla
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ teaspoon cream of tartar
*If using frozen rhubarb, measure rhubarb when frozen. Thaw completely. Do not drain liquid.
Directions:
Directions:
In small bowl combine brown sugar and butter. Spread into greased 9" round baking pan. Layer with rhubarb that has been sprinkled with 2 tablespoons of sugar. Set aside. In large mixing bowl, cream butter and sugar. Beat egg yolks and vanilla. Combine the flour, baking powder and salt. Add to creamed mixture alternately with milk. Beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture. Gently spoon over rhubarb. Bake at 325 degrees for 40 to 45 minutes or until cake springs back when touched. Cool 10 minutes before inverting onto plate. Serve warm with whipped cream, if desired.

 

 

 

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