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

MMMMM---------------------------BATTER--------------------------------
   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

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.