Rhubarb Upside-Down Cake

       One of the quotes I love to hear is ” A way through a man’s heart is through his stomach.” I found that to be so true once I made this delicious cake with fresh rhubarb from our garden. Once he tried it, he said “This is the best cake I have ever had,” makes me feel proud and that’s why I want to share this recipe. its really easy to make.

Difficulty: easy

Serves: 7

INGREDIENTS:

1/2 C                       Brown sugar

1/4 c                        Butter (melted)

3 c                           Rhubarb (fresh or frozen, diced)

1/4c                         jello powder (strawberry)

DIRECTIONS:

– Mix all ingredients together (except rhubarb) and smooth down into a greased square or round baking dish.

 –  If your using fresh rhubarb, dice.

– Layer baking dish with rhubarb.Set aside.

BATTER INGREDIENTS:

1/2 c               Butter (softened)

1 c                  Sugar

2                     Eggs (yolks only)

2 tsp               Vanilla extract

1 1/2 c            All-purpose Flour

2 tsp               Baking Powder

1/2 tsp            Salt

1/2 c               Milk

1/4 tsp            Cream Of Tartar

DIRECTIONS:

preheat oven to 325 degrees.

* In a large mixing bowl.

– Cream butter and sugar.

– Beat in egg yolks, and vanilla

– Add in the flour, Baking powder,and salt: mix well.

– Slowly add in the Cream of tatar

– Mix well

_ Gently spoon over rhubarb.

– Bake in a 325 degree oven for 40-45 minutes or until cake springs back when touched.

– Cool for 10 minutes before inverting onto a serving plate.

enjoy with a nice helping of whip cream.

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