| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
10 |
Servings |
INGREDIENTS
|
|
Topping: |
| 3 |
c |
Rhubarb; cut 1/2 in. pieces |
|
|
Fresh |
| 1 |
c |
Sugar |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
c |
Butter or margarine; melted |
|
|
Batter: |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
c |
Butter or margarine; melted |
| 2/3 |
c |
Milk |
| 1 |
|
Egg |
|
|
Sweetened whipped cream; opt |
INSTRUCTIONS
Recipe by: Taste Of Home Preparation Time: 0:20 Sprinkle rhubarb in a
greased 10 in. heavy skillet. Combine sugar, flour and nutmeg; sprinkle
over rhubarb. Drizzle with butter. For batter combine flour sugar, baking
powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg; beat
until smooth. Spread over rhubarb mixture. Bake at 350 deg. for 35 min 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.
Posted to MC-Recipe Digest V1 #616 by thelma@pipeline.com on May 18, 1997
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