Rhubarb Upside-Down Cake

I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman Marydale, New York
8-10 ServingsPrep: 20 min. Bake: 35 min.
Ingredients
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
3/4 cup sugar
1/4 cup butter, melted
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional
Directions
Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine
sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter;
set aside. For batter, in a large bowl, beat the butter and sugar
until blended. Beat in the egg. Combine the flour, baking powder,
nutmeg and salt. Gradually add to egg mixture alternately with milk,
beating well after each addition.

Cafe Rio Shredded Chicken

Ingredients
2 lbs chicken breast
1 small onion chopped
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
2 T brown sugar

Directions
Cook chicken in crock pot with water and onion on low for 6-8 hours. Drain water, shred chicken with a fork and return to crock pot. Add remaining ingredients and cook on low for one additional hour.