Upside down rhubarb cake #3

Melt the butter in a 9-inch round dish.

Add the brown sugar, and put the rhubarb pieces in a pan.

In a separate bowl, mix the flour, baking powder and salt.

Beat the vegetable oil for 30 seconds in a small mixing bowl.

Add the sugar and stir well.

Add the egg and vanilla and beat for one minute.

Add the dry ingredients, alternating with the milk, to the mixture and beat each time.

Cover the rhubarb with this dough.

Preheat the oven to 180°C (350°F) and cook for 50 to 55 minutes.

Let cool for 5 minutes and then turn it upside down.

Serve hot.

Yield: 8 servings.


180 ml of sugar

2,5 ml of salt

375 ml of all-purpose flour

30 ml of butter or margarine

125 ml of brown sugar

75 ml of vegetable oil

160 ml of milk

12 ml of baking powder

500 ml of fresh rhubarb, diced

7 ml of vanilla

1 egg