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This recipe was originally from a restaurant in Eugene, called "Marche". As usual, all the comments and misdirection are mine.
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 3 cups diced rhubarb (1/4 inch pieces)
- 1 cup plus 2 Tbsp sugar
- 2 eggs, separated
- 1 tsp vanilla
- 1 1/2 cups bleached all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 1/4 tsp cream of tartar
Aren't all cakes served upside down?
Preheat oven to 375 degrees. Butter a 9 inch round cake pan with deep sides, or butter a 9 inch springform pan, set on top of heavy-duty aluminum foil, and wrap it up tightly around the sides of the pan.
Melt 1/4 cup of the butter in a saucepan over low heat. Stir in the brown sugar. Pour just this liquid into the cake pan and tip to spread evenly across the entire pan. Put the chopped rhubarb into the pan and sprinkle with 2 Tbls sugar. Set aside.
In a large bowl, using an electic mixer, cream the remaining 1/2 cup butter and 1 cup granulated sugar on medium until it turns pale and fluffy. Add two egg yolks, one at a time. Be sure to scrape the sides of the bowl after you add each. Add the vanilla.
In another small bowl, combine the flour, salt, and baking powder until thoroughly mixed. Add a third of this dry mixture to the batter in the other bowl, and beat on slow speed, scraping the sides and mixing until the dry ingredients are completely mixed in. Add half of the milk. Continue alternating dry ingredients and milk, ending with the last of the dry ingredients.
In another bowl (copper if you have it), whip the egg whites with cream of tartar until stiff peaks form. Fold the egg whites gently into the batter in three separate additions until they are thoroughly mixed in. Pour the batter into the pan.
Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool 5-10 minutes. Run a knife around the edges to loosen and turn out onto a cooling rack. Serve either warm or at room temperature, with whipped cream.
Notes and Hints and Stuff
- Fold Does Not Mean Spindle and Mutilate
Be very gentle when you fold in the egg whites. You want to incorporate them completely without breaking down the foaminess. Just be patient and keep folding.
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