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Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake
I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman Marydale, New York
8-10 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • TOPPING
  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, melted
  • BATTER
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • Sweetened whipped cream, optional

Directions

  • Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine
  • sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter;
  • set aside. 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 at 350° for 35 minutes or until
© Taste of Home 2013

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Rhubarb Upside-Down Cake (continued)

Directions (continued)

  • a toothpick inserted near the center comes out clean. Loosen edges
  • immediately and invert onto a serving dish. Serve warm. Serve with
  • whipped cream if desired. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 piece) equals 316 calories, 10 g fat (6 g saturated fat), 48 mg cholesterol, 248 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013