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Rhubarb Upside-Down Cake




Source of Recipe


Taste of Home magazine






List of Ingredients



• TOPPING:
  
• 3 c. sliced fresh rhubarb (1/2-inch slices)
  
• 1 c. sugar
  
• 2 T. all-purpose flour
  
• 1/4 t. ground nutmeg
  
• 1/4 c. butter, melted
  
• BATTER:
  
• 1-1/2 c. all-purpose flour
  
• 3/4 c. sugar
  
• 2 t. baking powder
  
• 1/4 t. salt
  
• 1/2 t. ground nutmeg
  
• 1/4 c. butter or margarine, melted
  
• 2/3 c. milk
  
• 1 egg
  
• Sweetened whipped cream, optional
  






Instructions



1. Sprinkle rhubarb in a greased 10-in. heavy skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter.
   
2. For batter, combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg; beat until smooth. Spread over rhubarb mixture.
   
3. Bake at 350 degrees for 35 minutes or until the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream if desired.
   






Final Comments


Yield: 8-10 servings.