RHUBARB UPSIDE-DOWN CAKE

Rhubarb Upside-Down Cake image

I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 15

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Ingredients

3 cups sliced fresh or frozen rhubarb
1 cup 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 sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional

Steps:

Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof 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° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.