Rhubarb Upside-Down Cake

Ingredients

• 3 cups cubed fresh or frozen rhubarb (1–inch, about 8 stalks)
• 3/4 cup sugar
• 3/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
CAKE:
• 3 tablespoons butter, melted
• 1/4 cup packed brown sugar
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2/3 cup sugar
• 1 teaspoon lemon extract

Instructions

1. Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve
2. sugar. Drain, reserving 6 tablespoons cooking liquid.
3. Pour butter into an 8-in.-square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice.
4. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched.
5. Cool 10 minutes before inverting onto a serving plate. Serve warm.