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Rhubarb Upside Down Cake Recipe

   
 

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     Rhubarb Upside Down Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/2 Cups Flour, sifted
1 1/2 Teaspoons Baking Powder
1 1/2 Cups Sugar, split up
3 Cups Rhubarb, cut into pieces
1/3 Cup Crisco Shortening
1 Egg, beaten
1 Teaspoon Vanilla Extract
1/2 Cup Milk
 

Instructions
Sift together flour and baking powder.
In a large saucepan, mix the rhubarb with 1 Cup of sugar. Cook over low heat until softened, about 5 - 8 minutes. Scrape into a greased 8x8 inch cake pan. Set aside.
Cream shortening and 1/2 cup sugar until fluffy. Add egg and vanilla extract. Alternately beat flour mixture and milk into sugar mixture. Spread the batter evenly over the rhubarb.
Bake at 350 degrees for 35 minutes or until toothpick comes out clean at center of cake. Cool cake on a rack for 5 minutes. Loosen cake edges on all sides and invert pan to gently drop cake onto a serving dish. Scoop any juice from the pan and pour over the cake. Cut into 9 squares.
Serving Suggestions
Serve warm with ice cream.


Originally Submitted
6/21/2017





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