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Ingredients

• 1 tablespoon  dark corn syrup
• 2 teaspoons  butter
• 1/2 cup  packed light brown sugar
• 2 tablespoons  chopped pecans, or walnuts
• 1 pound  rhubarb, trimmed and cut into 1-inch pieces (3 cups)
• 3/4 cup  whole-wheat pastry flour
• 1/3 cup  pecans, or walnuts
• 1 teaspoon  baking powder
• 1/4 teaspoon  salt
• 2   large egg whites
• 2/3 cup  packed light brown sugar, divided
• 2   large eggs
• 2 teaspoons  freshly grated orange zest
• 1 teaspoon  vanilla extract

Description

Rosy-pink Rhubarb Makes A Particularly Pretty Upside-down Cake. We Balanced The Fruit's Tang With A Crunchy Nut-and-brown-sugar Topping.

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