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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

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Wendy W88 September 23, 2002

Tasted too much nutmeg. Thanks anyway.

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jilliebeaner June 19, 2011

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.

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etully May 31, 2005

This was delicious! I used fresh-from-the-garden rhubarb & followed the recipe exactly - including the use of my cast iron frying pan. I served warm with a dollop of vanilla frozed yogurt. Thanx Terri!

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CountryLady August 05, 2004

This is my kind of dessert! It's quick to make, great warm, looks impressive and tastes fantastic. I did chop my rhubarb small because I like a more even layer on top (the way my grandma made it) and I baked it in a 9x9 stoneware pan. I can tell that I'm going to be on a kick with this dessert for a while. Thanks for the great recipe!

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Linorama May 01, 2004
Rhubarb Upside-Down Cake