Rhubarb Upside-Down Cake
"I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use you own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York..."
INGREDIENTS
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3 cups sliced fresh or frozen rhubarb
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1 cup sugar
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2 tablespoons all-purpose flour
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1/4 teaspoon ground nutmeg
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1/4 cup butter, melted
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BATTER
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1/4 cup butter, melted
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3/4 cup sugar
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1 large egg
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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2/3 cup whole milk
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Sweetened whipped cream, optional
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