Rhubarb Upside-Down Cake

By sugarbear

Ingredients

• Topping:
• 3 cups fresh rhubarb, cut into 1/2 inch slices
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter or margarine, melted
• Batter;
• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup butter or margarine, melted
• 2/3 cup milk
• 1 egg
• sweetened whipped cream optional

Details

Servings 8

Preparation

Step 1

Place rhubarb in a greased 10-inch heavy skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter.
For batter, combine flour, sugar, baking powder, nutmeg and salt in a mixing bowl. Add butter, milk and egg; beat until smooth. Spread over rhubarb mixture. 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.