Rhubarb Upside Down Cake
|Rhubarb||3 1⁄4 Cup (52 tbs)|
|Red hots||To Taste|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Dice rhubarb into 10" skillet.
Top with marshmallows, sugar and red hots.
Cream butter and sugar; add eggs and beat.
Sift flour, salt and baking powder together and add to creamed mixture, alternately with 1/2 cup milk.
Pour batter over fruit.
Bake at 350 degrees for 1 hour.
Cool 5 minutes and then invert.