Grandma B’s Rhubarb Upside down Cake
350 deg. 40 min.
3- 4 Cups chopped rhubarb
1/2 C. white sugar
1/4 C. brown sugar
Combine the above. Put in 8x8 pan.
Dot with butter - 1 tsp slice cut into 10 tiny bits
Sprinkle with cinnamon - 1/8 - 1/4 tsp. total
Mix batter (ingredients follow), and pour over rhubarb - [Note - don’t double cake for an 8x8 pan - it doesn’t cook evenly]
1 egg
3 T sugar
1/4 C. (1/2 stick) softened margarine or butter
3/4 C. buttermilk (family all use dry SACO Buttermilk Powder - in baking aisle, & water)
3/4 C. flour
1/4 tsp. salt
1/2 tsp. soda
Bake 350 degrees, 35 minutes – 40 minutes. Cake should be a uniform deep golden brown when done, not just at the edges. While it’s still tasty if you take it out it when it just has pulled away from the edge and has “freckles” in the middle, we like it best when the entire cake top is just a bit crispy.
