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.
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.
Serve warm with ice cream.
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