3-4 c. fresh or frozen rhubarb (about 8 stalks), cut into chunks
3/4 c. white sugar
3/4 c. water
1 Tbls. fresh lemon juice (need zest for the cake)
1/2 t. ground cinnamon
1/4 t. ground nutmeg
3 Tbls. butter, melted
1/4 c. packed brown sugar
1 c. unbleached all-purpose flour
1 t. baking powder
1/4 t. salt
2 eggs
2/3 c. white sugar
1/2 t. lemon zest
In a large sauce pan, combine rhubarb, sugar, water, lemon juice, cinnamon and nutmeg. Bring to a boil; reduce heat and simmer uncovered for 6-8 minutes until rhubarb is tender crisp. Don't get too mushy.
Drain and reserve 6 tablespoons of cooking liquid.
Pour melted butter into an 8x8-inch square baking pan. Sprinkle with brown sugar and top with the drained rhubarb.
Sift flour, baking powder and salt together, twice.
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until thick and lemon-colored.
Beat in lemon zest and reserved rhubarb cooking liquid. Fold in sifted flour mixture. Pour batter over rhubarb.
Bake at 350 degrees for 35-40 minutes or until top springs back when lightly touched.
Cool 10 minutes before inverting onto a serving plate. Serve warm.