Sticky Rhubarb Upside Down Cake - cooking recipe

Ingredients

5 tablespoons unsalted butter
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 3/4 cups sugar
1/4 teaspoon sea salt
1/2 cup whole milk
1 large egg, beaten
1 teaspoon vanilla extract
4 large stalk rhubarb, cut up
1 cup miniature marshmallow
2 cups vanilla ice cream

Preparation

Preheat oven to 350.
whisk together the flour, baking powder, 3/4 cup of the sugar.
and salt in a medium bowl.
mix in the butter with a fork.
whisk together the egg, milk and vanilla in a small bowl.
add the milk mixture to the flour mixture.
bring together in a loose batter.
toss together the rhubarb, remaining sugar, and marshmellows and spoon into a buttered baking dish.
spoon batter over top in an even layer.
bakeabout forty minutes.
serve with ice cream.