Sticky Rhubarb Upside Down Cake

• 5 tablespoons unsalted butter
• 1 1/2 cups whole wheat flour
• 1/4 teaspoon baking powder
• 1 3/4 cups sugar
• 1/4 teaspoon sea salt
• 1/2 cup whole milk
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 4 large stalk rhubarb, cut up
• 1 cup miniature marshmallow
• 2 cups vanilla ice cream

1. Preheat oven to 350.
2. whisk together the flour, baking powder, 3/4 cup of the sugar.
3. and salt in a medium bowl.
4. mix in the butter with a fork.
5. whisk together the egg, milk and vanilla in a small bowl.
6. add the milk mixture to the flour mixture.
7. bring together in a loose batter.
8. toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
9. spoon batter over top in an even layer.
10. bakeabout forty minutes.
11. serve with ice cream.

unsalted butter, whole wheat flour, baking powder, sugar, salt, milk, egg, vanilla, stalk rhubarb, marshmallow, vanilla ice cream

Taken from www.food.com/recipe/sticky-rhubarb-upside-down-cake-483810 (may not work)