Rhubarb Upside-Down Cake
Submitted by: mikenmo
A summer cake made from rhubarb that is baked on the bottom; serve with whipped cream.
Ingredients
- 3/4 cup unsalted butter, softened (1 1/2 sticks; divided);
- 3/4 cup firmly packed brown sugar
- 3 cups diced rhubarb
- 1 cup plus
- 2 tbls sugar divided
- 2 eggs, separated
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tsp baking poswer
- 1/2 cup milk
- 1/4 tsp cream of tarter
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Method
Preheat oven to 325 degrees. Generously butter a 9 inch round cake pan. Melt 1/4 cup butter over low heat. Stir in brown sugar. Pour into cake pan and distribute evenly across the bottom of the pan. Place rhubarb in cake pan and sprinkle with 2 tablespoons granulated sugar. Set aside. In bowl, cream remaining 1/2 cup butter and 1 cup granulated sugar on medium speed until pale and light. Add egg yokes, 1 at a time, scraping down the sides of the bowl after each addition. Beat in vanilla. In a separate bowl, mix the flour, salt and baking powder. Add a third of the flour mixture to the batter in the mixer bowl on slow speed, scraping down the sides and mixing until dry ingredients are incorporated. Add half of the milk. Continue alternating additions of dry ingredients and milk; ending with the flour mixture. In a separate bowl, whip egg whites with cream of tarter until stiff peaks form. Fold egg whites into batter in 3 additions until well incorporated. Turn batter into pans. Bake for 25- 30 minutes, or until surface springs back to the touch. Let cool for 5 to 10 minutes. Run a table knife around the edges and invert onto a cooling rack. Serve warm or at room temperature with whipped cream spiked with vanilla.
Notes:
Number of Servings: 8
Submitted by: mikenmo ( See all of mikenmo Recipes )
