Rhubarb Upside Down Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 2 tablespoons butter
• 2 cups rhubarb, cut in 1-2 inch pieces
• 1/3 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup skim milk

Recipe

• 1 oven at 350 f.
• 2 topping: (the first 3 ingredients). in a 9x9 inch cake pan, melt butter, stir in 1/3 cup sugar and rhubarb. cover with tin foil and bake 8-10 minutes, while preparing the batter.
• 3 mix flour, baking powder and salt.
• 4 in a seperate bowl, cream shortening and sugar.
• 5 blend the eggs and vanilla into the shortening mixture. beat ubtil light and fluffy.
• 6 add dry ingredients to creamed mixture, alternating with the milk. make 3 dry additions and 2 wet additions. combine lightly after each.
• 7 turn into pan with rhubarb topping. the topping may be very juicy, especially if you used frozen rhubarb, but don't worry, it adds to the delicious flavor.
• 8 bake 40-45 minutes, until the cake springs back when touched.
• 9 immediately invert on a plate. let it cool for 10 minutes, then remove the pan.