Rhubarb upside-down cake

From:CHERRY UPSIDE-DOWN CAKE
Scaled 1.5 for the 12 " skillet
Topping scaled 1.3 for more topping

10 inch Skillet
Topping (Bottom?):

5.2 tbsp butter
5/8 cup sugar (5 oz)
2.6 cup sliced rhubard to generously cover the bottom on the skillet


Cake:

1 1/4 cups flour (6.25 oz)
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar (5.7 oz)
4 tbsp butter
 
1 egg
1/2 cup milk (4 oz)
1 tsp vanilla

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12 inch Skillet
Topping (Bottom?):

7 3/4 tbsp butter
1 cup sugar (7.6 oz)
4 cup sliced rhubard to generously cover the bottom on the skillet


Cake:

1 7/8 cups flour (9.3 oz)
1 7/8 tsp baking powder
3/8 tsp salt
1 1/8 cup sugar (8.5 oz)
6 tbsp butter
 
1 1/2 egg
3/4 cup milk (6 oz)
1 1/2 tsp vanilla
                                                                                                                                       
Bake 350 degrees for 50 minutes or read"Life Magazine"
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My copy came from Irving, Jr. with no mixing instructions. It didn't even distinguish between cake and topping. Everyone obviously knows how to make it. (There's nothing very critical. Use enough cherries to make a good layer.)
 
Mix cake as usual: Creaming butter and sugar, adding liquids, then stirring in dry ingredients. 

Topping: Melt butter and sugar in 10" iron skillet. distribute cherries on top and cover with cake ingredients. Bake
 
Enjoy, Mom