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

1. 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)