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Rhubarb Upside-Down Cake

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Ingredients
  

TOPPING (OR the part you put in the pan first)

  • 3 cups sliced fresh or frozen rhubarb .5-.6 lb is about 2 cups
  • 1 cup sugar
  • 1 Tbsp arrowroot powder or 2 Tbsp all-purpose flour or cornstarch
  • 1/4 tsp ground nutmeg - essential!
  • 1/4 cup butter, melted

BATTER

  • 1-1/2 cups all-purpose flour OR combination of whole wheat and all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground nutmeg - essential!
  • 1/4 tsp salt - optional
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 large egg
  • 2/3 cup milk
  • Sweetened whipped cream or ice cream optional

Instructions
 

  • Place rhubarb in a well-greased 10-in. heavy oven-proof skillet. Combine sugar, arrowroot and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside.
  • In a large bowl, combine the flour, baking powder, nutmeg and salt. Add the butter, sugar, egg and milk until well-blended. Spread over rhubarb mixture.
  • Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. I put the serving dish upside down over the baking dish. Firmly holding the 2 parts together, I quickly turn them upside down. Then I let it sit a little to let the cake and rhubarb settle onto the serving dish. Sometimes I need to pull some of the rhubarb off the baking dish and on to the cake.
  • Serve warm or cold. Serve with whipped cream or ice cream, if desired. Yield: 8-10 servings.