Rhubarb Upside Down Cake
A super simple and tasty way to use up rhubarb well it is in season. Pair it with some sweetened whip cream or ice cream for an excellent light dessert.
Ingredients:
Topping
3 cups sliced rhubarb
3/4 cup white sugar
2 tbsp flour
1/4 tsp nutmeg
1/4 cup butter, melted
Batter
1/4 cup butter, melted
3/4 cup white sugar
1 egg
1 1/2 cup flour
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
2/3 cup milk
Directions:
1) Grease a 10" oven safe skillet. Combine all the topping ingredients togeather except the melted butter. Place mixture on the bottom of the pan. Drizzle with melted butter.
2) For the 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 alternating with the milk. Beat well after each addition.
3) Spread batter over rhubarb mixture. Bake at 350 degrees for about 35 minutes, until a toothpick inserted in the middle comes out clean.
4) Loosen edges immediately and invert onto a plate. Serve with a sweet whipped cream or icecream and enjoy.
