Name: Rhubarb-Butterscotch Upside-Down Cake
Yield: 4 servings
Ingredients: 1 c. shortening; 1 c. sugar; 3 egg yolks; 2 c. sifted cake flour; 3 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. vanilla; 2/3 c. milk; 3 stiffly beaten egg whites; 1 1/2 c. brown sugar; 4 c. rhubarb, sliced

1

Cream shortening and sugar; add egg yolks and mix well.

2

Sift dry ingredients.

3

Add vanilla to milk, then add alternately with dry ingredients to creamed mixture.

4

Fold in egg whites.

5

Grease bottom of a 13 x 9 x 2-inch baking pan and sprinkle with brown sugar evenly over it, then spread with rhubarb and cover with cake batter.

6

Bake in oven at 350u00b0 for 45 minutes.

7

Let stand 10 minutes before inverting on large platter.

8

Serve with scoop of whipped cream.

Rhubarb-Butterscotch Upside-Down Cake

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