Sticky Rhubarb Upside Down Cake

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“I love using Rhubarb, which I buy from the amish farmer's market every spring and freeze. When I saw this recipe in The newlywed cookbook, I knew I just had to try it”
READY IN:
50mins
SERVES:
4-6
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. whisk together the flour, baking powder, 3/4 cup of the sugar.
  3. and salt in a medium bowl.
  4. mix in the butter with a fork.
  5. whisk together the egg, milk and vanilla in a small bowl.
  6. add the milk mixture to the flour mixture.
  7. bring together in a loose batter.
  8. toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
  9. spoon batter over top in an even layer.
  10. bakeabout forty minutes.
  11. serve with ice cream.

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