Rhubarb Gingerbread Upside Down Cake

• For Rhubarb part:
• 1/4 cup butter
• 1 cup brown sugar
• 4 -5 cups diced rhubarb
• For Batter/Cake part:
• 1 / 2 cup sugar
• 1 1/ 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 /2 teaspoon each cinnamon, nutmeg, ginger.
• 1 /4 cup shortening / butter
• 1 egg
• 1 /2 cup molasses
• 1 teaspoon vanilla
• about 2 /3 cup of milk

1. For Rhubarb part:
2. Melt the butter in a 9 X 9 inch baking pan, add the diced rhubarb and sugar mixed together and spread over the butter, covering the bottom of the pan.
3. For Batter/Cake part:
4. -Sift the dry ingredients add the shortening and cut it into the flour mixture.
5. -Beat up the egg in a cup, stir in the vanilla and fill the cup with milk, beat together with the molasses and then pour the liquid over the flour mixture and blend until smooth.
6. Bringing it Together:
7. -Spread the batter over the rhubarb evenly.
8. -Bake at 350 F for about 30 - 40 minutes until the cake tests done. Serve warm with apple sauce or vanilla ice cream or just plain.
9. -Don't turn it upside down on a plate - simply cut it in squares and lift out each square with a pancake turner and plop it rhubarb-side-up on a serving plate

butter, brown sugar, rhubarb, batter, sugar, flour, baking powder, salt, cinnamon, shortening butter, egg, molasses, vanilla, milk

Taken from www.epicurious.com/recipes/member/views/rhubarb-gingerbread-upside-down-cake-50190627 (may not work)