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Rhubarb Upside-Down Cake
3 cups 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 cups flour
3/4 cup sugar
2 teaspoons 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
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.
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Rhubarb Upsidedown 03