Ingredients
3 cups cubed (1-inch pieces) fresh or frozen rhubarb (about 8 stalks)3/4 cup sugar3/4 cup water1 tablespoon lemon juice1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmegCAKE:3 tablespoons butter, melted1/4 cup packed brown sugar1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt2 large eggs2/3 cup sugar1 teaspoon lemon extract
Preparation
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 sugar. Drain, reserving 6 tablespoons cooking liquid.
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.
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.
Cool 10 minutes before inverting onto a serving plate. Serve warm.
