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Rhubarb Upside Down Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Topping:
3 cups sliced fresh rhubarb (1/2 inch slices)
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
Batter:
1-1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2/3 cup milk
1 egg
sweetened whipped cream, optional
Directions:
Directions:
Sprinkle rhubarb in a greased 10-inch bundt pan. 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 butter, milk and egg; beat
until smooth. Spread over rhubarb mixture. Bake at 350
degrees for 35 minutes or until the cake tests done. Loosen
edges immediately and invert onto serving dish. Serve warm,
topped with whipped cream, if desired. Yield: 8-10 servings.

 

 

 

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