2 c. diced rhubarb
1 c. brown sugar
1/4 c. + 2 Tbsp. butter
1 c. sugar
1 egg
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
Directions:
Sticky, sweet-tart rhubarb tops a light, airy golden cake, a springtime treat. Serve topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Yield: 10 servingsYou will need: an ovenproof skillet
Preheat oven to 375°F.
In a large skillet, melt 2 Tbsp. butter. Add brown sugar and diced rhubarb. Stir well.
In a medium mixing bowl, sift together dry ingredients: flour, baking powder and salt.
In a large mixing bowl, cream 1/4 c. butter with 1 c. white sugar. Add egg and beat well.
Add dry ingredients alternately with milk.
Spoon batter over rhubarb in skillet. Bake at 375°F. for 40-45 minutes or until top is golden brown.
Let cool, then turn upside down onto a plate to serve.
If it doesn't come out, flip it back right-side-up and run a knife around the edge. And remember, it's still delicious even if it isn't as pretty.
Submitted by Gretchen Grant Contributed on: and modified on Thursday September 23rd, 2010
Previous
Email a friend
Print Recipe