3 – 4 cups sliced rhubarb
10 marshmallows, cut in half
3/4 cup sugar
Arrange rhubarb in 10-inch oven proof skillet. Add marshmallows and sugar.
Cake Batter
1/2 cup butter, shortening, or oil
1 cup sugar
2 eggs, beaten
1 3/4 cups flour
1/4 tsp salt
3 tsp baking powder
1/2 cup milk
Cake Method
Cream butter. Add sugar and eggs and beat thoroughly. Add sifted dry ingredients alternating with milk. Start and end with flour. Pour over rhubarb.
Bake for about 50 minutes in 350 F oven. Check doneness with toothpick in centre. Cool for 4 minutes.
Loosen edge. Invert and turn upside down. Serve with cream.
I would make this in the spring when the rhubarb was young.
Grandma Weight
Brita Rose baking 