Homemade Rhubarb Upside-Down Cake

• 2/3 cup packed brown sugar
• 3 tablespoons butter, melted
• 2-1/4 cups diced fresh or frozen rhubarb
• 4-1/2 teaspoons sugar
• 6 tablespoons butter, softened
• 3/4 cup sugar
• 2 large eggs,
• , room temperature
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1/4 teaspoon cream of tartar
• Whipped cream or vanilla ice cream, optional

1. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb.
4. Bake at 325u0b0 until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream or ice cream.

brown sugar, butter, frozen rhubarb, sugar, butter, sugar, eggs, vanilla, flour, baking powder, salt, milk, cream of tartar, cream

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