RHUBARB UPSIDE DOWN CAKE 3 cups finely cut rhubarb 1/2 cup white sugar 10 big marshmallows (or 1 cup miniature marshmallows) 1/2 cup butter 1 cup white sugar 2 eggs 1 1/2 cup flour 3 teaspoons baking powder pinch of salt 1/2 cup milk 1 teaspoon vanilla
Spread rhubarb and white sugar in a well buttered pan. Cut up marshmallows and sprinkle over the rhubarb. 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 350F for 30 minutes. Cool five minutes and turn out on a platter. Can be eaten warm or cold. (Mrs. Alvin Ary, Robins, Iowa)
Substitute: At apple season, substitute sliced apples for rhubarb and ? cup brown sugar for white and add a handful of raisins. Use the marshmallows, too.