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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!

Pat Maher


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

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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