Rhubarb Upside Down Cake

Ingredients

• 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

Topping

• french vanilla cool whip

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a small bowl, add melted butter, 1/2 cup granulated sugar, brown sugar, and the cut-up rhubarb, mix together.

3. 3

   In a greased (9-inch) square baking pan, add the rhubarb-sugar mixture.

4. 4

   In a medium-size mixing bowl, cream shortening and remaining 1/2 cup sugar.

5. 5

   Add the egg and vanilla extract; beat well.

6. 6

   Sift together, the flour, baking powder, and salt.

7. 7

   Add milk and sifted, flour mixture; alternately to the creamed mixture.

8. 8

   Spread over the rhubarb/sugar mixture.

9. 9

   Bake at 350 degrees for 45 minutes.

10. 10

    Let cake sit for 10 minutes in pan, before inverting onto serving plate.

11. 11

    Let cake cool just a bit, but serve slightly warmed, topped with French Vanilla Cool Whip.

12. 12

    Cut cake to make 6 servings.

13. 13

    Enjoy!