Rhubarb Upside-Down Cake
Recipe from foodfreeway.com

 1/4 cup margarine
 1 cup brown sugar
 4-6 stalks rhubarb cut into approximately 1/2 inch long pieces.

 1 cup all purpose flour
 3/4 cup white sugar
 1/4 cup oil
 1/2 cup skim milk
 1-1/2 teaspoons baking powder
 2 egg whites (unbeaten)
 1/2 teaspoon vanilla extract

Cover the layer of brown sugar with the 1/2 inch pieces of rhubarb.  Mix cake batter: combine the flour and sugar.  Add the oil and 1/4  cup of the milk.  Stir until the flour is damp - then beat for one  minute.  Stir in the baking powder, the remaining milk, the unbeaten  egg whites, and the vanilla.  Beat for two minutes.  Pour over the  rhubarb in the cake pan.  Bake at 350 F for 35-40 minutes (making  sure a cake tester comes out clean.  Remove from oven, cool slightly,  run a knife around the sides to make sure it will come out cleanly,  and invert it onto a serving plate.