Rhubarb Upside Down Cake Recipe

The best delicious Rhubarb Upside Down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Upside Down Cake recipe today!

Hello my friends, this Rhubarb Upside Down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Upside Down Cake is amazingly delicious, and addictive, everyone will be asking for more Rhubarb Upside Down Cake.

What Makes This Rhubarb Upside Down Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb Upside Down Cake.

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Ingredients & Directions

4 c Cut rhubarb 1/2 c Shortening
1 c Sugar 1 c Sugar
1 c Quartered marshmallows 2 Eggs, separated
1 3/4 c Sifted flour 1/2 ts Almond extract
2 ts Baking powder 1/3 ts Vanilla
1/8 ts Salt 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. Randy Rigg

2 servings

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