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Author Topic: Rhubard Upside - Down Cake  (Read 2828 times)
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seahorse
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« on: May 12, 2010, 02:23:38 PM »

Hi Monkey's, I bake this cake in a 10 inch cast iron skillet. I am sure you could use another heavy skillet.


Rhubard Upside - Down Cake


Topping:

Three Cups sliced fresh rhubard (1/2 slices)

1 Cup of Sugar

2 Tablespoons of All-Purpose Flour

1/4 Teaspoon of Ground Nutmeg

1/4 Cup of Butter or Margarine, Melted

----------------------------------------------

Batter

1 1/2 Cups of All-Purpose Flour

3/4 Cup of Sugar

2 Teaspoons of Baking Powder

1/4 Teaspoon of Salt

1/2 Teaspoon of Ground Nutmeg

1/4 Cup of Butter of Margarine, Melted

2/3 Cup of Milk

1 Egg

Directions:


Topping:


Sprinkle Rhubard in a greased 10 inch heavy skillet.   Combine Sugar, Flour and Nutmeg: Sprinkle over Rhubard.
Drizzle with Butter.


Batter:

For Batter combine, Flour, Sugar, Baking Powder, Salt and Nutmeg in a Mixinig Bowl. Add Butter, Milk and Egg: beat until smooth.

Spread over Rhubard mixture. Bake 350 degrees for 35 minutes or when cake is done. Loosen edges immediately and invert

onto serving dish. Serve warm, topped with whipped cream if desired. Yield: 8-10 servings.

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