MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Upside-Down Cake
Categories: Cakes, Desserts, Dairy, Vegetables
Yield: 10 servings

3 c Sliced rhubarb
1 c Sugar
2 tb A-P flour
1/4 ts Ground nutmeg
1/4 c Butter; melted

MMMMM---------------------------BATTER--------------------------------
1/4 c Butter, melted
3/4 c Sugar
1 lg Egg; room temp
1 1/2 c A-P flour
2 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
2/3 c Milk
Sweetened whipped cream;
- opt

Place rhubarb in a greased 10" cast-iron or other heavy
ovenproof skillet. Combine sugar, flour and nutmeg;
sprinkle over rhubarb. Drizzle with butter. 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 @ 350ºF/175ºC until a
toothpick inserted in the center comes out clean, about
35 minutes. Loosen edge immediately and invert onto a
serving dish. Serve warm.

If desired, serve with whipped cream.

Helen Breman, Mattydale, New York

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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