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Rhubarb upside-down cake

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Ingredients/Components

sugar - 1 c
milk - 2/3 c
salt - 1/4 tsp
baking powder - 2 tsp
egg - 1 item
all-purpose flour - 2 Tbsp
butter or margarine, melted - 1/4 c
margarine - 1/4 c
ground nutmeg - 1/4 tsp
fresh rhubarb, cut into 1/2-inch slices - 3 c
Topping: sweetened whipped cream optional

How to make rhubarb upside-down cake:

Batter:1 1/2 c. all-purpose flour3/4 c. sugar2 tsp. baking powder1/4 tsp. salt1/2 tsp. ground nutmeg1/4 c. margarine2/3 c. milk1 egg Topping: sweetened whipped cream (optional) 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 margarine, milk and egg. Beat until smooth. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream. Yields 8 to 10 servings.

Recipe categories: Desserts, Cakes, Fruit.

Rating:

4.2

Average rating: 4.2, total votes: 5

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