Rhubarb Upside-Down Cake
Rosy-pink rhubarb makes a particularly pretty upside-down cake. We balanced the fruit's tang with a crunchy nut-and-brown-sugar topping.
Equipment: 10-inch ovenproof skillet (This cake can also be baked in an 8-inch-square glass baking dish. Heat corn syrup and butter in a small pan and brush over the bottom of the baking dish. Bake the cake for 30-35 minutes.)
1/3 starch, 2 other carbohydrate, 1/3 lean protein, 1/2 fat