Rhubarb Upside-Down Cake

By mangia_g2

Note: This is best baked in a glass pie plate or baking dish, as the acid in the rhubarb will react with many types of metal, causing the fruit to darken and the pan to discolor.

Ingredients

• 1 stick butter, softened
• 1/2 lb fresh rhubarb, cut into 1/2 inch pieces (about 2 cups)
• 3/4 cup sugar
• 1 1/4 cups unsifted all-purpose flour
• 1/4 cup fine yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup skim milk
• 1 large egg
• 2 tsp vanilla
• 3 T strawberry jelly, melted (I used rhubarb conserve)
• Cool Whip (opt)

Preparation

Step 1

Heat oven to 350. Over bottom and side of 9" glass pie plate, evenly spread 1 tablespoon butter. Combine rhubarb and 1/4 cup sugar in bottom of pie plate.
In large bowl, with fork, stir together flour, remaining 1/2 cup sugar, cornmeal, baking powder, and salt. Add milk, remaining 7 tablespoons butter, the egg, and vanilla; with fork, stir, scraping bowl occasionally, until soft dough forms. Spread dough over rhubarb.
Bake 40-45 minutes or until cake tester inserted in center of cake comes out clean.
Cool cake in pie plate 5 minutes. With small spatula, loosen edge of cake; place serving plate upside down over cake. Using pot holders and holding serving plate and pie plate together tightly, carefully invert cake and remove pie plate. Brush with melted jelly. Cool until ready to serve. If not served within 2 or 3 hours, cover and refrigerate. Set out at room temperature 30 minutes before serving.
To serve, cut into 8 wedges. Top with Cool Whip, if desired.