Rhubarb Upside Down Cake - 1

Recipe Ingredients

4 cups	948ml	Cut rhubarb
1 cup	198g / 7oz	Sugar
1 cup	237ml	Quartered marshmallows
1 3/4 cups	109g / 3.8oz	Sifted flour
2 teaspoons	10ml	Baking powder
1/8 teaspoon	0.6ml	Salt
1/2 cup	99g / 3.5oz	Shortening
1 cup	198g / 7oz	Sugar
2		Eggs - separated
1/2 teaspoon	2.5ml	Almond extract
1/3 teaspoon	1.7ml	Vanilla
1/2 cup	118ml	Milk

Recipe Instructions

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 350F 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.

Source:
The Central Market Cookbook by Phyllis Good

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