Title: Rhubarb Upside Down Cake
Categories: Cake
Yield: 1 Servings
| 4 | c | Cut rhubarb |
| 1 | c | Sugar |
| 1 | c | Quartered marshmallows |
| 1 3/4 | c | Sifted flour |
| 2 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 2 | | Eggs, separated |
| 1/2 | ts | Almond extract |
| 1/3 | ts | Vanilla |
| 1/2 | c | Milk |
Cook rhubarb over low heat until juice begins to run, add sugar and
marshmallow and mix well. Simmer about 10 minutes and pour into greased
cake pan. Sift flour, baking powder and salt together. Cream shortening
with sugar until fluffy. Add egg yolks and flavorings and beat thoroughly.
Add sifted dry ingredients and milk alternately in small amounts beating
well after each addition. Beat egg whites until stiff but not dry and fold
into batter. Pour over rhubarb mixture and bake in a 350 degree oven for
40 to 50 minutes. Loosen cake from sides and bottom with a spatula and
turn out onto cake plate. If marshmallows are very fresh, do not add to
rhubarb until just before cake batter is poured on. Serves 8. Randy Rigg
The Pinnacle Club BBS 812-963-9139