Rhubarb Upside Down Cake

Pennsylvania Dutch Dessert Recipes

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

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 servings You 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: Tuesday May 4th, 2010 and modified on Thursday September 23rd, 2010