Rhubarb Upside Down Cake

A classic favorite for its contrast in color and flavor.

From a box sold in Canby, Oregon.

Rhubarb Upside Down Cake

3 cups cut rhubarb
10 marshmallows, halved
3/4 c. sugar
1/2 [c.] shortening
1 c. sugar
2 beaten eggs
1 3/4 c. enriched flour
1/4 teaspoon salt
3 teaspoons baking powder
1/2 c. milk
(optional) cinnamon

Arrange rhubarb in bottom of 10 inch skillet–add marshmallows and 3/4 c. sugar.

Cake batter: thoroughly cream shortening and 1 c. sugar. Add eggs. Beat. Add sifted dry ingredients, alternating with milk. Pour over rhubarb. Bake 350 deg. 1 hour. Cool 5 min.

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