Ingredients
Topping
3 Cups sliced fresh rhubarb
1 Cup Sugar
2 Tablespoons all purpose flour
1/4 teaspoon ground nutmeg
1/4 Cup butter, melted
Batter
1-1 1/2 Cups flour
3/4 Cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 Cup butter, melted
2/3 Cup milk
1 egg
Directions
Sprinkle rhubarb in a greased 10" 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 35o degrees F for 35 minutes or until the cake teast done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream. (We bake for 40-45 minutes)
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