Rhubarb Upside Down Cake
2 tablespoons butter, 1 cup brown sugar, 2 cups diced rhubarb, 1/4 cup shortening, 1 cup white sugar, 1 egg, 2 cups flour, 1/2 teaspoon salt, 2-1/2 teaspoons baking powder, 1 cup milk
Melt butter in pan, add brown sugar and rhubarb, stirring over low heat.
In a separate bowl, to make batter, cream shortening and white sugar together. Add egg and beat. In another bowl sift dry ingredients together and add alternately with milk. Combine with rest of ingredients of the batter mixture.
Put rhubarb mixture into a 9 by 13 inch pan. Top with the batter mixture. Bake at 375* for about 45 minutes. Turn upside on a platter or a cardboard cake board. Whipping cream would be a wonderful topping.