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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yield: 8-10 servings. 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 or margarine, melted |
batter |
1-1/2 cups all-poupose flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 cup butter or margarine, melted |
2/3 cup milk |
1 egg |
sweetened whipped cream, optional |
Directions:
1. Sprinkle rhubarb in a greased 10-in. heavy skillet.
2. Combine sugar, flour and nutmeg; sprinkle over rhubarb.
3. Drizzle with butter.
4. For batter, combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl.
5. Add butter, milk and egg; beat until smooth.
6. Spread over rhubarb mixture.
7. Bake at 350 degrees for 35 minutes or until the cake tests done.
8. Loosen edges immediately and invert onto serving dish.
9. Serve warm, topped with whipped cream if desired.
10. Yield: 8-10 servings.
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