Cranberry Rhubarb Upside-Down Cake

• 1/2 cup quick-cooking oats
• 2/3 cup boiling water
• 2 tablespoons butter, melted
• 1/3 cup plus 1/2 cup packed brown sugar, divided
• 1 cup fresh or frozen cranberries, coarsely chopped
• 1 cup chopped fresh or frozen rhubarb
• 1 egg
• 1/2 cup sugar
• 1/4 cup canola oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts, toasted

1. Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb.
2. In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit.
3. Bake at 350u0b0 for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

oats, boiling water, butter, brown sugar, frozen cranberries, frozen rhubarb, egg, sugar, canola oil, flour, baking powder, ground cinnamon, salt, walnuts

Taken from www.tasteofhome.com/recipes/cranberry-rhubarb-upside-down-cake/ (may not work)