Rhubarb Upside Down Cake

Mmm, Rhubarb season! First up is Grandma’s Rhubarb Upside down cake. The recipe was cut from a magazine or newspaper, but was kept with her collection of recipe cards!

This is pretty easy (I was worried it would not flip over well-but tada!) and it calls for marshmallows to help sweeten it.

I was probably supposed to arrange the fruit & marshmallows in a pretty way... But hey, this was my first upside down cake! — I was probably supposed to arrange the fruit & marshmallows in a pretty way… But hey, this was my first upside down cake!

I used a 9″ round shallow cake pan and the ingredients just barely fit. I placed a cookie sheet under it in the oven just incase there was drippings!

The cake just barely fit - but the batter does not rise very much at all. — The cake just barely fit – but the batter does not rise very much at all.

Yum!! Next time I’ll attempt a fun pattern with the fruit…

Here is Grandma’s clipped recipe & printable recipe instructions!

Rhubarb Upside-Down Cake

3 cups rhubarb – chopped (1″)
10 large marshmallows (or mini marshmallows)
Red Food coloring or some strawberries for color
2 cups sugar
1/2 cup shortening/butter/margarine
2 eggs
1 3/4 cups flour
1 Tablespoon Baking Powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla or almond extract

Instructions:

Preheat oven to 350.
Arrange rhubarb, marshmallows and strawberries in a well buttered 10-inch pie dish or skillet.
(To add extra color, mix 1 cup of sugar with red food coloring). Add this 1 cup of sugar (dyed or plain) sprinkled on top of fruit.
Cream shortening with the other cup of sugar. Add eggs 1 at a time.
Add dry ingredients alternating with milk & vanilla extract and mix.
Spread thick batter over fruit and bake for 40 -45 minutes or until toothpick comes out clean.
Wait 5 minutes, then loosen edge all around and invert onto a serving plate. Tastes delicious served with ice cream or whipped cream.

Print the Recipe Only