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Rhubarb Upside Down Cake Recipe

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This recipe for Rhubarb Upside Down Cake, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Blohm
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c. rhubarb, diced
1 c. minature marshmellows
1 c. sugar

For the batter:
1/2 c. butter
1 c. sugar
2 eggs, separated
1 tsp. vanilla
1 3/4 c. cake flour
2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk





1/2 c. butter
1

Directions:
Directions:
Mix together the rhubarb, marshmellows, and sugar in bowl and spread in buttered 9" by 13" cake pan.
For the batter:
Cream butter and sugar. Beat in egg yolks. Add vanilla. Sift dry ingredients and alternate with milk. Beat egg whites and fold in gently. Spread batter over rhubarb. Bake 350 for 35 min. Let cool 10 min. and invert on cookie sheet or tray. Garnish with Cool Whip or serve with ice cream

 

 

 

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