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Growing up in Minnesota, rhubarb was practically part of the landscape. We always had rhubarb in the summer and it was always baked into every kind of dessert: cakes, pies, jellies, muffins, breads. It seemed to be a plant that was in every garden. Since moving to Colorado, I have yet to meet a gardener who has rhubarb as part of their garden. The memory of some of those tasty rhubarb recipes has me wanting to hunt down some rhubarb! This recipe was always a classic and we always had some variation of this one every summer. Topping: |
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Batter:
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2/3 cup milk
1 egg
Spread out the rhubarb in a greased 10-inch heavy skillet or 9 x 13-inch pan. In a small bowl, mix together the sugar, flour, and nutmeg. Sprinkle this mixture over the rhubarb. Pour the butter over this mixture.
In a large bowl, mix together the flour, sugar, baking powder, salt, and nutmeg. Then add in the melted butter, milk, and egg. Beat the mixture until it is smooth. Pour it over the rhubarb mixture. Bake in a 350 degree oven for 35 minutes or until the cake is done. Right after you take it out of the oven, loosen the sides of cake and invert the pan onto a serving platter. It’s best served warm and with a dollop of whipped topping.
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