Rhubarb Upside-Down Cake

Ingredients

Topping

• 3 cups sliced fresh rhubarb (1/2-inch slices)
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter or margarine, melted

Batter

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter or margarine, melted
• 2/3 cup milk
• 1 egg
• Sweetened whipped cream (optional)
  

Instructions

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

Yield: 8 to 10 servings