Rhubarb Upside-Down Cake

Recipe Ingredients

1/4 cup	49g / 1.7oz	Margarine
1 cup	160g / 5.6oz	Brown sugar
4-6		Stalks rhubarb cut into approximately 1/2 inch long pieces.
1 cup	62g / 2.2oz	All purpose flour
3/4 cup	148g / 5.2oz	White sugar
1/4 cup	59ml	Oil
1/2 cup	118ml	Skim milk
1/2 teaspoon	2.5ml	Baking powder
2		Egg whites (unbeaten)
1/2 teaspoon	2.5ml	Vanilla extract

Recipe Instructions

Pre-heat oven to 350 F.
In an eight inch square cake pan: melt 1/2 stick margarine Coat the bottom of the pan with 1/4 inch layer of brown sugar (about 1 cup).

Cover the layer of brown sugar with the 1/2 inch pieces of rhubarb. Mix cake batter: combine the flour and sugar. Add the oil and 1/4 cup of the milk. Stir until the flour is damp - then beat for one minute. Stir in the baking powder, the remaining milk, the unbeaten egg whites, and the vanilla. Beat for two minutes. Pour over the rhubarb in the cake pan. Bake at 350 F for 35-40 minutes (making sure a cake tester comes out clean. Remove from oven, cool slightly, run a knife around the sides to make sure it will come out cleanly, and invert it onto a serving plate.

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