Rhubarb Upside Down Cake

Growing up in the heartland of the Midwest I remember neighbors always had rhubarb patches. As a child I remember reaching into those huge elephant ear sized leaves and breaking off a stalk of beautiful pink rhubarb and chewing on it's bitter end and eating it straight from the ground. Of course it was much better made into rhubarb crisp, LOL, but when you are playing "house" outside with your toy kitchen utensils, rhubarb, carrots and other things from the garden taste really good to a 5 year old.

When you think of an upside down cake you may think 'pineapple'. Well, that's true, but I personally hate pineapple so I think this one sounds a lot better.  It's a delicious upside down cake made with that yummy rhubarb!

Rhubarb Upside Down Cake

3 c diced rhubarb
3/4 c white sugar
1 c mini marshmallows (about 10 large)
1/2 c butter
1 c white sugar
2 eggs
1 3/4 c flour
3 t baking powder
pinch of salt
1/2 c milk
1 1/2 t vanilla

Place rhubarb in a well buttered pan, sprinkle the 3/4 cup of sugar over it. Add the mini marshmallows and drop over the rhubarb (if you are using large marshmallows, pull them apart to pieces or cut them up in 4-5 pieces. In a separate bowl, cream butter, sugar and eggs. Add flour baking powder, salt, milk and vanilla. Pour over the rhubarb in the pan and bake at 350 for 30 minutes. Cool five minutes and turn out on a platter. Can be eaten warm or cold - and remember, rhubarb anything is great with vanilla ice cream!Print Friendly and PDF