Recipe: Rhubarb Topsy-Turvy (upside-down cake using marshmallows, 1950's)

RHUBARB TOPSY-TURVY


FOR THE RHUBARB MIXTURE:
1 1/2 cups diced rhubarb
8 marshmallows, chopped (or 1 cup mini marshmallows)
1/3 cup brown sugar
FOR THE BATTER:
1/4 cup butter, softened
1/2 cup white granulated sugar
1 egg, beaten
3/4 cup sifted all-purpose flour
1/8 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup milk
1/4 cup finely chopped nutmeats (optional)
Fresh cream or sweetened whipped cream (for serving)

Grease a 13x9-inch cake pan (use a glass baking dish if possible).

Place diced rhubarb evenly over bottom of pan. Sprinkle marshmallows over rhubarb. Sprinkle brown sugar over marshmallows and rhubarb. Set aside.

Make a batter by creaming butter and white sugar together; add beaten egg. Set aside.

Sift dry ingredients together and add alternately with milk to creamed mixture. Carefully pour batter over rhubarb mixture.

Bake at 350 degrees F for 1 hour.

TO SERVE:
Cut in squares while warm and serve with fresh cream or allow to cool and spoon into sherbet glasses. Top with sweetened, whipped cream.

Makes 8 servings
Source: Newspaper recipe clipping, 1950's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com