Topping:
- 3 cups sliced fresh rhubarb (1/2 in. slices)
- 1 cup sugar
- 2 Tbsp. flour
- 1/4 tsp. nutmeg
- 1/4 cup butter or margarine, melted
Batter:
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. nutmeg
- 1/4 cup butter or margarine, melted
- 2/3 cup milk
- 1 egg
- Sweetened whipped cream, opt.
Directions
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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