Rhubarb Upside Down Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons butter, melted
• 1 cup granulated sugar, divided
• 1/4 cup brown sugar, firmly packed
• 2 cups fresh rhubarb, cut into 1/2 inch pieces
• 1/3 cup crisco butter flavor shortening
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• french vanilla cool whip

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small bowl, add melted butter, 1/2 cup granulated sugar, brown sugar, and the cut-up rhubarb, mix together.
• 3 in a greased (9-inch) square baking pan, add the rhubarb-sugar mixture.
• 4 in a medium-size mixing bowl, cream shortening and remaining 1/2 cup sugar.
• 5 add the egg and vanilla extract; beat well.
• 6 sift together, the flour, baking powder, and salt.
• 7 add milk and sifted, flour mixture; alternately to the creamed mixture.
• 8 spread over the rhubarb/sugar mixture.
• 9 bake at 350 degrees for 45 minutes.
• 10 let cake sit for 10 minutes in pan, before inverting onto serving plate.
• 11 let cake cool just a bit, but serve slightly warmed, topped with french vanilla cool whip.
• 12 cut cake to make 6 servings.
• 13 enjoy!