Preheat the oven to 325° F. Line the bottom of a deep 9-inch cake pan with
parchment paper.
Cut the rhubarb into 3/4-inch pieces. In a medium-sized bowl combine the rhubarb
and 3/4 C. granulated sugar. Spread the rhubarb in the bottom of the cake pan.
Set aside.
Sift together the cake flour, baking powder, salt, cinnamon, ginger, and cloves.
Set aside.
In the bowl of an electric mixer combine the butter and brown sugar. Using the
paddle attachment, beat on medium speed until light. Add the vanilla extract to
the milk. Decrease to low speed and alternately add the dry ingredients and
milk. Once all the ingredients have been added, increase to medium speed and
beat the mixture for 2 minutes.
In a clean bowl with an electric mixer, using the whisk attachment, whip the egg
whites on medium speed until frothy. Increase to high speed, slowly add the
remaining sugar and whisk until soft peaks form. Gently fold the egg whites into
the cake batter. Spread the batter over the rhubarb.
Bake until a toothpick inserted in the middle comes out clean, about 70 minutes.
Let cool for 20 minutes. Run a knife around the inside edge of the pan, invert
the cake onto a serving platter, and remove the parchment paper.
