Rhubarb Upside-Down Cake - 2

Recipe Ingredients

		Topping
3 cups	711ml	Fresh rhubarb - in 1/2" slices
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Flour
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 cup	49g / 1.7oz	Butter or margarine - melted
		Batter
1 1/2 cups	93g / 3.3oz	Flour
3/4 cup	148g / 5.2oz	Sugar
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 cup	49g / 1.7oz	Butter or margarine - melted
2/3 cup	157ml	Milk
1		Egg
		Sweetened whipped cream - optional

Recipe Instructions

Sprinkle rhubarb in a greased 10" heavy skillet.

Combine sugar, flour and nutmeg. Sprinkle over rhubarb. Drizzle with butter. For 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 350F for 35 minutes or until the cake tests done. Loosen edges immediately and invert onto a serving dish.

Serve warm, topped with whipped cream, if desired.

Source:
Taste of Home Magazine, April/May'93, p.30

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