Rhubarb Upside-down Cake
From blueeyes68ky 15 years ago
- 35 minutes to make
- Serves 8
Recipe from taste of Home Magazine by Helen Breman. Yield: 8-10 servings.
Ingredients
- TOPPING: shopping list
- 3 cups sliced fresh rhubarb (1/2-inch slices) shopping list
- 1 cup sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 cup butter or margarine, melted shopping list
- ------------------------------------------------------------------------------------ shopping list
- BATTER: shopping list
- 1-1/2 cups all-poupose flour shopping list
- 3/4 cup sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/4 cup butter or margarine, melted shopping list
- 2/3 cup milk shopping list
- 1 egg shopping list
- sweetened whipped cream, optional shopping list
How to make it
- Sprinkle rhubarb in a greased 10-in. heavy skillet.
- 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.
The Rating
Reviewed by 5 people-
hi blue this does sound very good i have had rhubarb crisp but not this i will give it a whirl lol
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is a beauty Blueeyes thank you.
I will save this for spring when my Rhubarb comes in.
trigger
in loved it
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love anything ruhbarb this looks delicous high5 buddy
momo_55grandma
in Mountianview loved it
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