Rhubarb Upside Down Cake - Taste of Home

10 Servings

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Rhubarb Upside Down Cake - Taste of Home Ingredients

Topping:	3/4 c Sugar
3 c Rhubarb; cut 1/2 in. pieces	2 ts Baking powder
Fresh	1/4 ts Salt
1 c Sugar	1/2 ts Ground nutmeg
2 tb All-purpose flour	1/4 c Butter or margarine; melted
1/4 ts Ground nutmeg	2/3 c Milk
1/4 c Butter or margarine; melted	1 Egg
Batter:	Sweetened whipped cream; opt
1 1/2 c All-purpose flour

Instructions for Rhubarb Upside Down Cake - Taste of Home

Recipe by: Taste Of Home Preparation Time: 0:20 Sprinkle rhubarb in a greased 10 in. 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 350 deg. for 35 min or until the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream if desired. Yield: 8 to 10 servings. Posted to MC-Recipe Digest V1 #616 by thelma@pipeline.com on May 18, 1997

Main Ingredient: CakeCuisine: Uncategorized