Rhubarb upside-down cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rhubarb; fresh |
| ⅔ | cup | Miniature marshmallows |
| 2 | teaspoons | Margarine |
| ¼ | cup | Cinnamon candies |
| ¾ | cup | Margarine |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1½ | cup | Flour |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| ¼ | cup | Milk |
Directions
Mix first 4 ingredients and put in bottom of 9 x 12" pan. Cream margarine and sugar. Stir in eggs one at a time. Measure and add flour, salt and baking powder alternately with milk. Mix batter and pour over rhubarb. Bake @ 325 degrees for 1 hour. Serve warm with whipped cream or ice cream. Submitted By ROBERT MILES On 04-03-95