Rhubarb Maple Upside Down Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 tablespoons unsalted butter
• 3/4 cup brown sugar
• 3 cups diced rhubarb, cut in 1/4 inch dice
• 2 tablespoons granulated sugar
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs, separated
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 6 tablespoons milk
• 2 tablespoons maple syrup
• 1/4 teaspoon cream of tartar

Recipe

• 1 preheat oven to 325 f. generously butter a 9-in. round cake pan (do not use a springform pan as the mixture will leak- trust me). melt 4 tbsp. unsalted butter over low heat. stir in the brown sugar. pour into cake pan and distribute evenly across the bottom of the pan. sprinkle rhubarb with 2 tbsp granulated sugar and toss. place in pan on top of brown sugar mixture. spread evenly and set aside.
• 2 using an electric mixer, cream softened butter and 1 c. granulated sugar on medium speed until light and fluffy. add egg yolks, one at a time, scraping down the sides of the bowl after each addition. beat in vanilla extract.
• 3 in a separate bowl, mix the flour, salt and baking powder. add 1/3 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-syrup mixture. continue alternating additions of dry ingredients and milk-syrup mixture, ending with the flour mix.
• 4 in a separate bowl, whip egg whites with cream of tartar until stiff peaks form. fold egg whites into batter in small amounts until well-incorporated. pour batter into pan on top of rhubarb.
• 5 bake at 325 degrees 40-50 minutes or until the 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 either warm or at room temperature.
• 6 .