Rosy Rhubarb Upside-Down Cake Recipe
"Hereâ??s a cake that gets its rosy hue from the rhubarb topping. Itâ??s moist on top and light as a feather on the bottom. — Dawn Lowenstein, Hatboro, Pennsylvania..."
INGREDIENTS
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3 cups cubed fresh or frozen rhubarb (1-inch, about 8 stalks)
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3/4 cup sugar
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3/4 cup water
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1 tablespoon lemon juice
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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CAKE:
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3 tablespoons butter, melted
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1/4 cup packed brown sugar
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 eggs
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2/3 cup sugar
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1 teaspoon lemon extract
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