Rhubarb Upside Down Cake

 

 

1/4 cup strawberry jello
3/4 cup sugar
4 cup rhubarb, cut in 1 inch pieces
3 eggs, beaten
1/2 tsp. baking powder
1/2 cup milk
1 14 cup sugar
1 cup miniature marshmallows
1 1/2 cup flour
1 tsp. vanilla

Preheat oven to 350 degrees. Combine jello and 3/4 cup sugar in bowl and mix well.

Layer rhubarb, marshmallows and jello mixture in well-butter 9x13 inch cake pan. Combine eggs, milk
and remaining 1-1/4 cups sugar in a bowl and mix well. Add mixture of flour and baking powder,
mix well. Stir in vanilla. Spread over rhubarb. Bake for 40 minutes. May substitute 2 cups sliced
strawberries and 2 cups rhubarb for the 4 cups rhubarb.
Makes 15-18 servings.