Rhubarb Pineapple Upside-Down Cake - cooking recipe

Ingredients

1 c. oleo
1 c. sugar
3 egg yolks
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2/3 c. milk
3 stiffly beaten egg whites
1 1/2 c. brown sugar
1 c. chopped nuts
4 c. sliced rhubarb
1 c. or more crushed pineapple

Preparation

Cream sugar and oleo; add egg yolks and beat well.
Sift dry ingredients.
Add vanilla to milk, then add alternately with dry ingredients.
Fold in egg whites.
Grease bottom of 9 x 13 x 2-inch pan and sprinkle with brown sugar.
Spread with rhubarb, nuts and pineapple.
Cover with batter.
Bake at 350\u00b0 for 45 minutes.
Let cool for 10 minutes before inverting on large platter.
Serve with scoops of ice cream or gobs of whipping cream.