MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rhubarb Upside-Down Cake
Categories: Cakes, Desserts, Dairy, Vegetables
Yield: 10 Servings
3 c Rhubarb; sliced
1 c Sugar
2 tb A-P flour
1/4 ts Ground nutmeg
1/4 c Butter; melted
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1/4 c Butter; melted
3/4 c Sugar
1 lg Egg; room temperature
1 1/2 c A-P flour
2 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
2/3 c Milk
Sweetened whipped cream
- (optional)
Place rhubarb in a greased 10" cast-iron or other heavy ovenproof
skillet. Combine sugar, flour, and nutmeg; sprinkle over rhubarb.
Drizzle with butter. For batter, in a large bowl, beat the butter
and sugar until blended. Beat in the egg. Combine the flour, baking
powder, nutmeg, and salt. Gradually add to egg mixture alternately
with milk, beating well after each addition.
Spread over rhubarb mixture. Bake @ 350°F/175°C until a toothpick
inserted in the center comes out clean, about 35 minutes. Loosen
edge immediately and invert onto a serving dish. Serve warm.
If desired, serve with whipped cream.
Recipe by Helen Breman, Mattydale, New York
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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