Rhubarb Upside Down Cake Recipe

Spread rhubarb in bottom of pan. Sprinkle with marshmallows and 3/4 cup sugar. Cream butter and 1 cup sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking powder and salt and add to creamed mixture alternately with milk (mixture will be thick). Drop by spoonfuls on rhubarb mixture, then spread as evenly as possible. Bake 1 hour at 325. Let stand for 5 minutes, then turn out onto a plate. Let syrup drain out. Top with whipped cream or ice cream and serve.
Yield:
12 Servings.