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Rhubarb Upside Down Cake Recipe

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This recipe for Rhubarb Upside Down Cake is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping
3 C rhubarb, cut in ½ inch pieces
1 C sugar
2 tbsp flour
¼ tsp nutmeg
¼ C butter, melted

Batter
1½ C flour
¾ C sugar
1 tsp baking powder
¼ tsp salt
½ tsp nutmeg
¼ C butter, melted
⅔ C milk
1 egg
Directions:
Directions:
Preheat oven to 350º. Place rhubarb in a greased 10-inch cast iron skillet. Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb. Drizzle with ¼ C of melted butter. In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg. Add butter, milk, and egg and beat until smooth. Spread batter over rhubarb mixture. Bake for 35 minutes, or until toothpick in center comes out clean. Loosen edges immediately and invert onto serving dish.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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