3 c. cut rhubarb
10 marshmallow halves
3/4 c. sugar
1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1/4 tsp. salt
3 tsp. baking powder
1/2 c. milk

Arrange rhubarb in bottom of 10 inch pan or skillet. Add marshmallows and 3/4 cup sugar. Cake batter: Thoroughly cream shortening and 1 cup sugar. Add eggs and beat thoroughly. Add sifted dry ingredients alternately with milk. Pour over rhubarb. Bake in 350 degree oven for 1 hour. Cool 5 minutes. Loosen edge from pan with knife. Invert serving plate over skillet. Turn upside down. Serves 8.