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Rhubarb Upside-Down Cake

I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10 servings

Ingredients

  • 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 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • Sweetened whipped cream, optional

Directions

  • Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof 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° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 316 calories, 10g fat (6g saturated fat), 48mg cholesterol, 248mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 4g protein.