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RHUBARB UPSIDE DOWN CAKE

Source of Recipe

Evelyn


Recipe Introduction

The woman who lived next door to us, when I was growing up, came up with this version of a Rhubarb Upside Down Cake the year that I was born (Don't ask Juana Cookie her age...it's not NICE to ask a lady such things!--besides I can't count that high...). My grandmother grew rhubarb in our garden, so I always knew when I saw Evelyn in the rhubarb patch, that I was going to get a cake! This is one of my all-time favorites!!!

List of Ingredients

TOPPING:

3 cups raw rhubarb (about 10 stalks) cut in ½ inch pieces
3 Tablespoons butter
½ cup sugar
a few drops of red food coloring (optional)

CAKE:

2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/3 cup soft butter
1 egg
1 cup milk
1 teaspoon vanilla



Recipe

Melt butter, and stir in sugar. (Add red food coloring if desired). Toss rhubarb in this mixture. Put in the bottom of a 8x8 square pan.

Sift together dry ingredients for cake. Add butter, egg, milk and vanilla. Beat 2 minutes. Pour over rhubarb. Bake at 350° for 40-50 minutes.

While cake is still warm, loosen around the edges with a knife. Place cake dish over the pan, and flip it over, quickly. Let juices drain over the cake for five minutes, before gently removing the pan. Serve warm or chilled (I prefer it cold!)