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Rhubarb Upside Down Cake Recipe

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This recipe for Rhubarb Upside Down Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meredyth Nelson
Added: Thursday, November 29, 2007


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
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

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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