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Rhubarb Upside Down Cake

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“This is one of "the best" quick'n easy, tart 'n tangy Rhubarb Cakes I've ever had. Serve slightly warmed topped with French Vanilla Cool Whip. Delish!!”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, add melted butter, 1/2 cup granulated sugar, brown sugar, and the cut-up rhubarb, mix together.
  3. In a greased (9-inch) square baking pan, add the rhubarb-sugar mixture.
  4. In a medium-size mixing bowl, cream shortening and remaining 1/2 cup sugar.
  5. Add the egg and vanilla extract; beat well.
  6. Sift together, the flour, baking powder, and salt.
  7. Add milk and sifted, flour mixture; alternately to the creamed mixture.
  8. Spread over the rhubarb/sugar mixture.
  9. Bake at 350 degrees for 45 minutes.
  10. Let cake sit for 10 minutes in pan, before inverting onto serving plate.
  11. Let cake cool just a bit, but serve slightly warmed, topped with French Vanilla Cool Whip.
  12. Cut cake to make 6 servings.
  13. Enjoy!

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