Rhubarb Upside down Cake
Ingredients
- 3 cup sliced, fresh rhubarb, 1 1/2" slices
- 1 cup sugar
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter or margarine, melted
- 1 1/2 cup flour
- 3/4 cup sugar
- 2 teaspoon 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
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 evenly over rhubarb mixture. Bake at 350 degrees for 35 min. or until tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream, if desired.