A close cousin of Pineapple Upside-down Cake, long a favorite of us at Home Cookin'  this version is adapted from Taste of Home (if you do not like the tartness of rhubarb, stick to the pineapple-upside down cake, click on link above)--but spring is rhubarb seasons and a good time to experience and experiment with rhubarb.

Rhubarb Upside-Down Cake

Topping:

3 cups sliced fresh rhubarb (1 -inch slices)
1 cup sugar
2 tablespoons all-purpose four
teaspoon ground nutmeg
cup butter, melted

 

Batter:

1 cups sifted all-purpose flour
cup granulated sugar
2 teaspoons baking powder

teaspoon salt
teaspoon ground nutmeg
cup butter, melted
2/3 cup milk
1 egg
Sweetened whipped cream (optional)

 For topping, sprinkle rhubarb in a greased 10-inch heavy skillet.

Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with melted butter.

For batter, combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl.
Add
cup melted butter, milk and egg; beat until smooth. Spread over rhubarb mixture.
Bake at 350 F. for 35 minutes or until the cake tests done.
Loosen edges immediately and invert onto serving dish.
Serve warm, topped with (or accompanied by) sweetened whipped cream.

This recipe has been kitchen tested.

 

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