Rhubarb Upside Down Cake






Topping (Which actually starts on the bottom!!):

3 c. chopped fresh (or frozen) rhubarb
1 c. sugar
2 Tbsp. flour
1/2 tsp. nutmeg
1/4 c. melted butter

Batter:

3/4 c. sugar
1/4 c. melted butter
1 egg
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. nutmeg
2/3 c. milk
(* 1/4 tsp. salt)

Topping: Arrange rhubarb in bottom of a 10" greased cast iron skillet. Mix together sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle melted butter over all.
Batter: Beat together butter and sugar. Stir in egg. Combine flour, baking powder (salt) and nutmeg. Alternately add flour mixture and milk to butter, mixing well after each addition. Spread over rhubarb. Bake at 350 for about 35 minutes. Immediately loosen edges and invert onto a serving dish. Best served warm. (* Note: Because of a lot of issues with high blood pressure, my family never had salt in the house. I still seldom use it, even in baking. I have the salt measurements added in the recipe even though I don't use them myself because I know other people think it's unbelievable to not use it. =D )

I planted three rhubarb plants three years ago and this is the first year I've felt comfortable harvesting from them. (I wanted to give them a couple of years to get well established first. ) We love rhubarb, so it's been fun to cook with it. Unfortunately, I have picked my three plants clean already and none of it make it to the freezer. =D I just bought roots for six more plants to put in. = ) This is one of the new recipes I found this year that we really like. It's very quick and easy, not to mention delicious!