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Rhubarb Upside Down Cake Recipe

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This recipe for Rhubarb Upside Down Cake, by , is from Pat's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Maher

Category:
Category:

Ingredients:  
Ingredients:  
Fruit mixture

3 cups cut rhubarb
12 cut marshmallows
1 cup sugar
Few drops red food coloring

Arrange in greased iron skillet.

Cake batter

2/3 cup sugar
1/4 cup shortening or oil
1 egg
1/2 cup milk
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt

Directions:
Directions:
Cream shortening and sugar, add egg and beat.

Add dry ingredients alternately with milk. Add vanilla.

Pour over rhubarb mixture and bake in a 350 degree oven for 45 minutes.

Cool 10 minutes. Loosen edges with a knife.

Invert plate over skillet, turn up-side down and remove skillet.

Serve with whipped cream.

Personal Notes:
Personal Notes:
An iron skillet works best for this recipe.

 

 

 

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