Rhubarb Upside Down Cake
Original recipe makes 8 inch square or round pan, adapted from Allrecipes.com
1/4 cup butter
3/4 cup packed light brown sugar
A couple of fresh rhubarb stalks, washed and cut to fit in the bottom of the pan, keep them whole or cut small slices (rings) and layer at the bottom of the pan, it's your choice
1/2 cup oil or butter flavoured olive oil (from Olive That!)
1/2 cup white sugar
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat oven to 375 degrees F (190 degrees C).
Melt 1/4 cup butter or margarine in small saucepan. Arrange rhubarb in flat layer in your baking dish then sprinkle brown sugar over top. Pour melted butter evenly over and set aside.
In a large bowl, cream the oil and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over rhubarb.
Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Note: the original recipe is for peaches and the amount of sugar added is 1/2 cup with the melted butter so I made it this way but rhubarb is super tart so I increased the amount in the written recipe for you to 3/4, I hope this will work out! If you tried it and felt you needed more sugar let me know so we can adjust the recipe again.