Rhubarb Upside-Down Cake

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  • 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


  • 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)


  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

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