Rhubarb Upside-Down Cake
This Rhubarb Upside-Down Cake features a sweet layer of rhubarb topped with a moist cake. Perfect for any occasion.
Equipment
- Mixing bowl
- baking dish
Ingredients
For the Topping
- 3 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground nutmeg
- ¼ cup butter, melted
For the Batter
- ¼ cup butter, melted
- ¾ cup sugar
- 1 large egg, room temperature
- 1-½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅔ cup 2% milk
- to taste Sweetened whipped cream optional
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing it.
- In a bowl, mix the rhubarb, sugar, flour, and nutmeg for the topping. Spread this mixture in the bottom of the prepared dish.
- In another bowl, combine the melted butter, sugar, egg, flour, baking powder, nutmeg, salt, and milk to make the batter. Mix until smooth.
- Pour the batter over the rhubarb mixture in the baking dish.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving. Top with whipped cream if desired.
Notes
Serve warm for the best flavor. You can substitute the rhubarb with other fruits if preferred.