Homegrown Fruit and Vegetables

RHUBARB TOPPING:

3 cups diced fresh or frozen rhubarb

1 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons butter, melted

2/3 cup packed brown sugar

BATTER:

6 tablespoons butter, softened

3/4 cup sugar

2 large eggs, separated, room temperature

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup milk

1/4 teaspoon cream of tartar

Whipped cream or vanilla ice cream, optional

Combine brown sugar and butter in a small bowl. Spread into a greased 10'' springform pan - lined with parchment paper. Layer with rhubarb; sprinkle with sugar. Set aside.

In a large bowl, combine 1 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg and sprinkle it over the rhubarb. Drizzle 1/4 cup melted butter over the top and set it aside.

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.

Bake at 325° until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream or ice cream.

* If you add some frozen strawberries or raspberries in addition, defrost a bit and drain so you don't have too much liquid.