Rosy Rhubarb Upside-Down Cake

• 3 cups cubed (1-inch pieces) fresh or frozen rhubarb (about 8 stalks)
• 3/4 cup sugar
• 3/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup sugar
• 1 teaspoon lemon extract

1. Preheat oven to 350u0b0. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid.
2. Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice.
3. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched.
4. Cool 10 minutes before inverting onto a serving plate. Serve warm.

frozen rhubarb, sugar, water, lemon juice, ground cinnamon, ground nutmeg, butter, brown sugar, flour, baking powder, salt, eggs, sugar, lemon

Taken from www.tasteofhome.com/recipes/rosy-rhubarb-upside-down-cake/ (may not work)