Rhubarb Upside-Down Cake recipe

Topping:
3 cups sliced fresh rhubarb (1/2-inch slices)
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine, melted

Sprinkle rhubarb in a greased 10-inch cast iron skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter.

Batter:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup butter or margarine, melted
2/3 cup milk
1 egg
Sweetened whipped cream (optional)

Combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg; beat until smooth. Spread over rhubarb mixture. Bake at 350 degrees F for 35 minutes or until the cake tests done. Loosen edges immediately and invert onto serving dish.

Serve warm, topped with whipped cream if desired.

Yields 8 to 10 servings.