Ingredients
3 cups sliced fresh or frozen rhubarb1 cup sugar2 tablespoons all-purpose flour1/4 teaspoon ground nutmeg1/4 cup butter, meltedBATTER1/4 cup butter, melted3/4 cup sugar1 large egg, room temperature1-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon ground nutmeg1/4 teaspoon salt2/3 cup 2% milkSweetened whipped cream, optional
Preparation
Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. 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.
Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edge immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
