Rhubarb Upside-Down Cake
Yield: 8 to 10 servings
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, 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, melted
- 2/3 cup milk
- 1 egg
- Sweetened whipped cream (optional)
Instructions
Topping
- Sprinkle rhubarb in a greased 10 inch cast iron skillet.
- Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter.
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.
- Bake at 350 degrees F 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.
