Rhubarb Upside Down Cake Recipe

2 cups fresh (or frozen) rhubarb

 1-1/2 cup sugar, divided

1 cup dairy sour cream

1 egg, beaten

 1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. vanilla

1-1/2 cups flour

Cut rhubarb up (if using fresh) and put in a buttered 8 inch square pan. Sprinkle with 1/2 cup sugar. Mix together well all the other ingredients, including the remaining 1 cup sugar; pour gently over rhubarb. Bake at 350 for 40 to 45 minutes, until done. Turn pan upside down onto serving plate, leave for a few minutes before removing pan, or serve upside down from the pan.