>From D Bryant:

Rhubarb Upside-down Cake

Preheat oven to 350*f
In 9" square cake pan melt:  3 tbsp. butter or margarine.
Stir in:  2 cups rhubarb (1" pieces)
            1/2 cup granulated sugar
            5 drops red food coloring.
Cover with aluminum foil and bake while preparing batter (8-10 minutes).
Sift together:  11/2 cups flour
                    2 tsp. baking powder
                    1/2 tsp. salt
Cream:  1/2 cup shortening.
Beat in:  3/4 cup granulated sugar
Blend in, beating until light and fluffy:  2 eggs
                                                         1 tsp. vanilla
Add sifted dry ingredients to creamed mixture alternately with:  3/4 cup milk.
Make 3 dry and 2 liquid additions, combining lightly after each.  Turn 
into prepared pan.  Bake in preheated 350* oven for 40-45 minutes, or 
until cake springs back when lightly touched.  Immediately invert on 
serving plate and cool 10 minutes before removing pan.
Makes 9 servings.