Butterscotch Rhubarb Upside Down Cake (Yellow) Heart of Home page 30
Try ½ recipe
1 cup shortening
½ tsp salt
1 cup sugar
½ tsp vanilla
3 egg yolks
2/3 cup milk
2 cups sifted cake flour
3 stiffly beaten egg whites
3 tsp baking powder
1½ cups brown sugar
4 cups rhubarb sliced
Cream shortening and sugar. Add egg yolks and beat well. Sift dry ingredients. Add vanilla to milk then add to creamed mixture. Fold in egg whites. Grease bottom of cake pan and sprinkle brown sugar evenly over bottom. Spread rhubarb over, sugar and cover with batter cover in moderate oven 350 for 45 minutes. Let stand for 10 minutes before inverting on large platter. Serve with scoops of whipped cream.
