This is from the "Taste of Home" website...
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Rhubarb Upside-Down Cake
* Prep: 20 min. Bake: 35 min. * Yield: 8-10 Servings
Ingredients
* TOPPING
* 3 cups sliced fresh or frozen rhubarb
* 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
* 2 tablespoons all-purpose flour
* 1/4 teaspoon ground nutmeg
* 1/4 cup butter, melted
* BATTER
* 1/4 cup butter, melted
* 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
* 1 egg
* 1-1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2/3 cup milk
* Sweetened whipped cream, optional
20
35
55 Directions
* Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine
sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside.
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 at 350° for 35 minutes or until a
toothpick inserted near the center comes out clean. Loosen edges immediately
and invert onto a serving dish. Serve warm. Serve with whipped cream if
desired.Yield: 8-10 servings.
~@~@~@~@~@~
Rhonda in Missouri
[Non-text portions of this message have been removed]
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