RHUBARB UPSIDE-DOWN CAKE

      This spring I have a bumper crop of rhubarb.  In fact, throughout this week I hope to use rhubarb in both my sweet and savory dishes.  In previous years I've only made the rhubarb-custard tarts that I love so much and rhubarb compote, but two summers ago I moved my plants to a much sunnier location which has resulted in such an over-abundance of rhubarb that I have had the luxury of trying many recipes I've never made before.  This rhubarb upside-down cake is from Emily Luchetti's book Four-Star Desserts.

                                  RHUBARB UPSIDE-DOWN CAKE
                         adapted from Four-Star Desserts by Emily Luchetti

1 1/4 pounds rhubarb, cleaned and trimmed
1 cup granulated sugar
1 3/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ginger
1/8 teaspoon ground cloves
8 tablespoons unsalted butter, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
3/4 cup milk
4 large egg whites

equipment:
A 9-inch round by 3-inch high cake pan, the bottom lined with parchment or waxed paper

Preheat the oven to 325 degrees.

Cut the rhubarb into 3/4-inch pieces.  In a medium-sized bowl combine the rubarb and 3/4 cup of the granulated sugar.  Spread the rhubarb in the bottom of the cake pan.  Set aside.

Sift together the cake flour, baking powder, salt, cinnamon, ginger, and cloves.  Set aside.

In the bowl of an electric mixer combine the butter and brown sugar.  Using the paddle attachment, beat on medium speed until light.  Add the vanilla extract to the milk.  Decrease to low speed and alternately add the dry ingredients and milk.  Once all the ingredients have been added, increase to medium speed and beat the mixture for 2 minutes.

In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy.  Increase to high speed, slowly add the remaining sugar and whisk until soft peaks form.  Gently fold the egg whites into the cake batter.  Spread the batter over the rhubarb. 

Bake until a skewer inserted in the middle comes out clean, about 1 hour and 10 minutes.  Let cool for 20 minutes.  Run a knife around the inside edge of the pan, invert the cake onto a serving platter, and remove the parchment paper.