Rhubarb Upside Down Cake

This is for a Upside down Cake. This was the first time I made it and while we all liked it, I had a problem getting the center baked through, Next time I will divide the batter between two 8 inch pans. I did add raspberries to the topping as I had some that needed to be used. I am not a fan of strawberries with Rhubarb so used the raspberries instead of the strawberry jello. I have eaten a similar recipe that uses a white cake mix, but this batter does not taste like white cake, more like a coffee cake type. Let the cake cool before inverting. It came out of the pan with no problem and held up fine, I think the filling would run if it is too warm. Served with whipped cream on top.

Upside Down Rhubarb Cake

Base:

4 cups rhubarb, finely chopped

1 1/2 cups mini marshmallow

1 cup sugar or 1 small pkg Strawberry Jello plus sugar to = 1 cup or

4 ounces of red raspberries (then do not use the jello)

Batter:

1/2 cup butter

1 cup sugar

2 eggs

1tsp. vanilla

1 1/3 cup flour

1 Tbsp. baking powder

1/2 tsp. salt

1/4 cup milk

1-Spread first three ingredients in a well greased 9x13 pan.

2-Cream together butter and sugar* until well beaten and light

3- add egg, continue beating, add vanilla.

4-sift together dry ingredients, add alternately with milk.

5-spoon the batter over the rhubarb and spread gently to cover.

6-bake at 350 for 45 minutes or until brown

7- cool before turning upside down