Rhubarb Upside Down Cake Recipe

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Springtime is rhubarb time so it's the perfect time to make this delectable cake recipe, which is baked in a skillet and is loaded with tangy rhubarb.
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  • 3 tablespoons unsalted butter
  • 1/2 cup brown sugar - packed
  • 1/2 lemon - zested
  • 2 teaspoons lemon juice
  • 2 cups rhubarb, trimmed and cut into 1
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick)
  • 3 eggs - separate whites from yolks
  • 1 cup sugar - divided
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
30 mins
45 mins
1.25 hrs
  • Preheat oven to 350°.
  • In skillet, melt 3 tablespoons butter over medium heat. Spread around to coat pan.
  • Sprinkle brown sugar, lemon zest, and juice over melted butter and continue to cook 1-2 more minutes or until sugar starts to melt, stirring continuously.
  • Spread out in pan. Remove from heat.
  • Add rhubarb pieces right away to cover over bottom of skillet.
  • In small bowl, combine flour, baking powder, and salt.
  • In medium bowl with electric mixer, beat egg whites until foamy. Increase speed to high and add in 1/4 cup sugar. Beat until whites stand in stiff peaks.
  • In large mixer bowl, on medium speed, beat remaining 1/2 cup butter (1 stick) and 3/4 cup sugar. Beat until light and fluffy (about 3-4 minutes). Scrape down sides of bowl once in awhile.
  • Beat in egg yolks, 1 at a time and vanilla. Blend well.
  • Reduce speed to low and slowly add flour mixture alternately with milk. Blend well.
  • Remove mixing bowl from mixer. With spatula, fold in beaten egg whites just until combined in mixture.
  • With spatula, spread mixture evenly over pieces of rhubarb in skillet.
  • Place skillet in oven and bake for 40 minutes or until nicely browned on top and center is set.
  • Remove from oven, cool 5 minutes.
  • Place serving platter upside down on skillet, turn over to invert cake onto plate. Serve warm with whipped cream if desired.
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