Elna Young’s Upside Down Rhubarb Cake

A cheerful classic — rhubarb and marshmallows topped with a fluffy vanilla batter, then flipped upside down and served warm.

Rhubarb Layer
• 3 cups chopped rhubarb
• 1 cup sugar
• 12–15 Kraft marshmallows, cut in half (not the jumbo ones)
Mix together and scatter evenly in a greased 9×13” pan.

Batter
• ½ cup salted butter, softened
• 1 cup sugar
• 2 eggs
• 1¾ cups flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 generous teaspoon vanilla

Beat butter, sugar, and eggs together until pale and fluffy. Mix in flour, baking powder, and salt, then add milk and vanilla. Stir until just combined.

To Bake
Drop batter evenly over the rhubarb mixture.
Bake at 350°F for about 30 minutes, or until a toothpick comes out clean.
Turn pan upside down over a cookie sheet. Serve warm!