Sprinkle rhubarb in a greased 10 inch 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 degrees F for 35 minutes or until the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream, if desired. 8-10 servings.
By Robin from Washington, IA
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