Directions:
- In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
- 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.
- 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 (pan will be full, about 1/4 in. from the top of pan).
- Bake at 325° for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.58 Kcal (919 kJ) | ||
| Calories from fat | 102.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.41g | 18% | |
|---|---|---|---|
| Cholesterol | 60.89mg | 20% | |
| Sodium | 139.06mg | 6% | |
| Potassium | 168.58mg | 4% | |
| Total Carbs | 28.62g | 10% | |
| Sugars | 24.89g | 100% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 1.94g | 4% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 121.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 245.62 Kcal (1028 kJ) | ||
| Calories from fat | 114.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 18% | |
|---|---|---|---|
| Cholesterol | 68.11mg | 20% | |
| Sodium | 155.55mg | 6% | |
| Potassium | 188.57mg | 4% | |
| Total Carbs | 32.01g | 10% | |
| Sugars | 27.84g | 100% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 2.17g | 4% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 136.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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