Homemade Rhubarb Upside-Down Cake
"This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and eye appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire..."
INGREDIENTS
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2/3 cup packed brown sugar
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3 tablespoons butter, melted
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2-1/4 cups diced fresh or frozen rhubarb
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4-1/2 teaspoons sugar
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BATTER:
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6 tablespoons butter, softened
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3/4 cup sugar
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2 large eggs, separated, room temperature
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1 teaspoon vanilla extract
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1 cup plus 2 tablespoons all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 cup milk
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1/4 teaspoon cream of tartar
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Whipped cream or vanilla ice cream, optional
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