Rhubarb Upside-Down Cake
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Rhubarb||2 Cup (32 tbs), frozen (fresh or)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
Melt the butter or margarine in a 9x1 1/2-inch round baking pan.
Stir in brown sugar.
Arrange sliced rhubarb in pan.
Combine flour, baking powder, and salt.
In small mixer bowl beat shortening about 30 seconds.
Add granulated sugar; beat till well combined.
Add egg and vanilla; beat 1 minute.
Add dry ingredients and milk alternately to beaten mixture, beating after each addition.
Spread batter evenly over rhubarb.
Bake in a 350Â° oven for 50 to 55 minutes.
Cool in pan for 5 minutes; invert onto a serving plate.