Sticky Rhubarb Upside Down Cake

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

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 cake

Ingredients

• 5  tablespoons unsalted butter
• 1 1⁄2 cups whole wheat flour
• 1⁄4 teaspoon baking powder
• 1 3⁄4 cups sugar
• 1⁄4 teaspoon sea salt
• 1⁄2 cup  whole milk
• 1  large egg, beaten
• 1  teaspoon vanilla extract
• 4  large  stalk rhubarb, cut up
• 1  cup miniature marshmallow
• 2  cups vanilla ice cream

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.