Rhubarb Upside-Down Cake

Ingredients

• 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

• 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
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• 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