Name: Rhubarb Pineapple Upside-Down Cake
Yield: 4 servings
Ingredients: 1 c. oleo; 1 c. sugar; 3 egg yolks; 2 c. 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; 1 c. chopped nuts; 4 c. sliced rhubarb; 1 c. or more crushed pineapple

1

Cream sugar and oleo; add egg yolks and beat well.

2

Sift dry ingredients.

3

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

4

Fold in egg whites.

5

Grease bottom of 9 x 13 x 2-inch pan and sprinkle with brown sugar.

6

Spread with rhubarb, nuts and pineapple.

7

Cover with batter.

8

Bake at 350u00b0 for 45 minutes.

9

Let cool for 10 minutes before inverting on large platter.

10

Serve with scoops of ice cream or gobs of whipping cream.

Rhubarb Pineapple Upside-Down Cake

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