Rhubard Upside-Down Cake
- 2/3 C. boiling water
- 1/2 C. quick cooking rolled oats
- 2 Tbsp. marg. or butter
- 1/3 C. granulated Sugar
- 2 C. diced rhubarb
- 1 C. flour
- 1 tsp. baking power
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 2/3 C. granulated sugar
- 1/2 C. paked brown sugar
- 1/4 C. cooking oil
- 1 egg
- In a medium bowl stir together the flour, baking power, baking soda, cinnamon and salt; set aside. In a large mixing bowl combine the 2/3 C. granulated sugar, brown sugar, oil and egg; beat till combined. Add the oat mixture and beat well. Add the flour mixture to the oat mixture; beating just till combined. Carefully pour the cake batter atop the rhubarb mixture. Bake in a 350 oven about 50 minutes.
boiling water, oats, marg, sugar, rhubarb, flour, baking power, baking soda, ground cinnamon, salt, granulated sugar, brown sugar, cooking oil, egg
Taken from www.epicurious.com/recipes/member/views/rhubard-upside-down-cake-50082175 (may not work)