Step 1: Preheat oven to 350F. In a lrg saucepan, combine the 1st 6 ingredients. Bring to a boil, reduce heat & simmer (uncovered) for 6-8 min or until rhubarb is crisp-tender (stirring to dissolve all sugar). Reserve 6 tbsp cooking liquid. Drain & save the remainder for another use.
Step 2: Pour butter into an 8-in square baking dish. Sprinkle w/brown sugar & top w/drained rhubarb. Sift flour, baking powder & salt together TWICE.
Step 3: In a lrg bowl, beat eggs on high speed for 3 min. Gradually add sugar, beating until thick & lemon-colored. Beat in extract & reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 min or until top springs back when lightly touched.
Step 4: Cool 10 min B4 inverting onto a serving plate. Serve warm.
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