Rhubarb is still in full swing in many places. Actually with a cold, wet spring across much of the midwest, many garden goodies are running slower than usual. Â Thanks, Barb, for sharing photos with us. Â If you're a rhubarb fan, this cake looks mouth-wateringly wonderful, if you don't like rhubarb than you probably think this looks not so appetizing!
RHUBARB UPSIDE DOWN CAKE
3 eggs, beaten
1 cup sugar
1 1 /2 cup melted margarine
3 /4 cup sweet milk
3 teaspoons baking powder
2 cups flour
1 teaspoon vanilla
Pinch of salt
2 cups rhubarb
1 cup sugar
1 cup boiling water
Cut and put rhubarb on bottom of pan. Put sugar over rhubarb and then pour boiling water over rhubarb. Do this first then mix cake batter and pour over rhubarb. Bake at 350. Serve warm with milk and sugar if not sweet enough.
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