Rhubarb Upside-Down Cake

This recipe was a delicious find. There is plenty of fresh rhubarb now, so it is a great time to make this dessert. Although the recipe says to use a cast iron skillet, I've done it successfully using a 10-inch pie pan or 9-inch square pan.

Rhubarb Upside-Down Cake

Topping:

3 c. sliced fresh rhubarb (1/2 in. slices)

1 cup sugar 2 Tbsp. flour

1/4 tsp. cinnamon 1/4 c. butter, melted

Batter:

1 1/2 c. flour

3/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 c. butter, melted

2/3 c. milk

1 egg

Sweetened whipped cream, optional

Instructions:

Place rhubarb evenly in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour, and cinnamon; sprinkle over rhubarb. Drizzle with butter. For batter, combine dry ingredients in a mixing bowl. Add butter, milk and egg; beat until smooth. Spread over rhubarb mixture. Bake at 350 degrees F. for 35 minutes or until the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream, if desired. Yield: 8 to 10 servings