Banana Rhubarb Upside Down Skillet Cake

This is a recipe I adapted from The Pioneer Woman's Apple Skillet Cake recipe.

I substituted sliced rhubarb (from our garden!) for the sliced apple.  Instead of the diced apple in the batter, I put in one very ripe banana, and since I only had one egg, so I added another very ripe banana (did you know you can substitute banana for egg in a recipe?  I didn't, before I Googled it!).

I cooked the butter, sugar and rhubarb a bit too long and the rhubarb got a bit too carmelized, but it didn't taste burned, it just looked too dark.

And the proof of the pudding (or the cake) was in the tasting!

It was delicious!

I love it when an experiment turns out right!