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

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

      3 c  Rhubarb; sliced
      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 temperature
  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
           - (optional)

  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 @ 350°F/175°C 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.

  Recipe by Helen Breman, Mattydale, New York

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

  Uncle Dirty Dave's Archives

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