Rhubarb Upside-Down Cake

Terri F.'s Note:

This is best made in a cast iron skillet in the oven and served warm.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

Topping

• 3 cups rhubarb , cut in 1/2 inch pieces
• 1 cup sugar
• 2 tablespoons flour
• ¼ teaspoon nutmeg
• ¼ cup butter , melted

Batter

• 1 ½ cups flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon nutmeg
• ¼ cup butter , melted
• 2⁄3; cup milk
• 1 egg

Directions:

1. Preheat oven to 350°F.
2. Place rhubarb in a greased 10-inch cast iron skillet.
3. Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
4. Drizzle with 1/4 cup of melted butter.
5. In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
6. Add butter, milk, and egg and beat until smooth.
7. Spread batter over rhubarb mixture.
8. Bake for 35 minutes, or until toothpick in center comes out clean.
9. Loosen edges immediately and invert onto serving dish.
10. Serve warm.

Reviews

[Wendy W88]

Terry, This was so very delicious! The only change I made was using a 10" cake pan because I don't have a cast iron skillet...yet!! But as soon as I get one, this will be the first thing I make in it! While I was preparing this, I was a little nervous about the amount of sugar being sprinkled over the rhubarb, but it was just perfect when it was finished! My family loved this cake! Thank you for posting this! ~Wendy

[jilliebeaner]

Tasted too much nutmeg. Thanks anyway.

[etully]

I made this in an 8x8 glass dish, cooking it for the full 35 minutes. My DD didn't care for this but that just means more for everyone else who liked it quite a lot. Next time I will use brown sugar and and a bit less butter; I'm after a more caramel effect when I invert the dessert. Thanks, Terri F, I will make this again. I bet it would be good with other fruit, too.