#1699 - Rhubarb Upsidedown Cake

(by Shirley McNevich)

3 TBSP + 1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1lb. (or slightly more) rhubarb (washed)
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup white sugar
1 tsp. vanilla
1/2 cup milk
sliced fresh strawberries

In a 12" non-stick skillet over low heat add 3 TBSP butter--as the butter melts, swirl it around to cover the bottom and the sides of the skillet with melted butter. Sprinkle the brown sugar over the bottom of the skillet--cook/stir until brown sugar starts to melt, then remove skillet from heat. Trim the ends of the rhubarb stalks. Place the rhubarb stalks in rows so they cover the bottom of the skillet (cut them where necessary). In a bowl add flour, baking powder and salt--stir. In a mixer add 3 egg whites--beat until peaks form. Add 1/4 cup white sugar--beat until stiff, then scoop the mixture into a bowl. In a mixer add 1 cup butter and 3/4 cup white sugar--beat. Add 3 egg yolks and vanilla--beat. Slowly add flour mixture--beat. Add milk--beat. Remove bowl from mixer--add beaten egg white mixture and stir with a spoon. Pour batter evenly on top of the rhubarb in the skillet. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate. When serving, add slices fresh strawberries to each piece of cake.