Sticky Rhubarb Upside Down Cake

Total Time
50mins
Prep 10 mins
Cook 40 mins

I love using Rhubarb, which I buy from the amish farmer's market every spring and freeze. When I saw this recipe in The newlywed cookbook, I knew I just had to try it

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. whisk together the flour, baking powder, 3/4 cup of the sugar.
  3. and salt in a medium bowl.
  4. mix in the butter with a fork.
  5. whisk together the egg, milk and vanilla in a small bowl.
  6. add the milk mixture to the flour mixture.
  7. bring together in a loose batter.
  8. toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
  9. spoon batter over top in an even layer.
  10. bakeabout forty minutes.
  11. serve with ice cream.