It’s that time of year again…Summer of Rhubarb time. There is a period of time where you could sit outside and literally watch your rhubarb grow. It happens that quickly. I actually made this last year but never got around to posting it. I was busy planning a wedding and a european honeymoon so I didn’t have much free time or ambition for anything else.

This cake seems ambitious but is really very easy. Every time I go to invert an upside-down cake I am fearful that it won’t come out. That it will remain stuck in the pan and I will have a crumbled cake mess. Every time, however, it slides out beautifully and I have a moment of pure satisfaction & baker’s bliss.

Upside-Down Rhubarb Cake

• 3 tbsp butter, melted
• 2/3 cup packed brown sugar
• 2 1/2 cup fresh or frozen* rhubarb, diced (I used 1 3/4 cup red rhubarb and 3/4 cup green rhubarb)
• 1.5 tbsp granulated sugar
• 6 tbsp butter, softened
• 3/4 cup sugar
• 1.5 tsp vanilla
• 2 eggs, separated
• 1/4 tsp cream of tartar
• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup milk

*Note that if you are using frozen rhubarb thaw completely first and drain off excess liquid.

Preheat oven to 325F. Grease the bottom and sides of a 9in round cake pan with butter. Line with parchment paper. Grease the parchment paper with butter.

In a small bowl combine the melted butter and brown sugar. Spread over the greased parchment paper. Place rhubarb over sugar mixture. Sprinkles granulated sugar over rhubarb.

In a medium bowl, cream together the softened butter and sugar. Beat in egg yolks and vanilla. Add the flour, baking powder and salt. Mix until combined. Add the milk. Mix until combined.

In a medium bowl beat egg whites and tartar until stiff peaks form. Fold into the batter gently. Pour over rhubarb.

Bake for 55 minutes or until top is golden and lightly springs back when touched or a toothpick inserted comes out clean.

Invert the cake.

Be proud. Be happy. Serve with whipped cream or ice cream if desired.