It’s already halfway through the month, and I feel so behind. I think it’s time for a rhubarb recipe since it’s that season.
Unfortunately, I lost my patch of rhubarb this year; it’s just gone! But that won’t stop me from enjoying this seasonal dessert. This cake is perfect for any spring gathering.
Upside-down cakes have a bit of magic to them; the fruit base ends up on top while baking, creating a delightful treat. The tanginess of rhubarb isn't for everyone, me included, so I add some strawberries to the mix to balance the tartness.
You can't beat fresh rhubarb, but frozen works too. Enjoy!
Rhubarb Upside-Down Cake
Topping:
• 3 cups sliced fresh or frozen rhubarb
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter, melted
Batter:
• 1/4 cup butter, melted
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2/3 cup 2% milk
Directions:
Preheat your oven to 350 degrees.
Place the sliced rhubarb in a greased 10-inch cast-iron or other heavy ovenproof skillet.
In a small bowl, combine the sugar, flour and nutmeg, then sprinkle this mixture evenly over the rhubarb. Drizzle the 1/4 cup of melted butter over the top.
To prepare the batter, take a large bowl and beat the melted butter and sugar together until well blended. Add the egg and beat again.
In a separate container, combine the flour, baking powder, nutmeg and salt. Gradually add these dry ingredients to the egg mixture, alternating with the milk and beating well after each addition.
Carefully spread the batter over the rhubarb mixture in the skillet. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Serve the cake warm, perhaps with a dollop of whipped cream if desired.
