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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I love rhubarb and am always looking for new ways to make it. Ingredients:
topping |
3 cups fresh sliced rhubarb |
1/4 cup sugar |
1/4 cup splenda |
2 tablespoons flour |
1/4 teaspoon ground nutmeg |
1/4 cup butter, melted |
batter |
1 1/2 cups flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 cup butter, melted |
2/3 cup milk |
1 egg |
Directions:
1. Spread out the rhubarb in a greased 10-inch heavy skillet or 9 x 13-inch pan - I use my trusty Cast Iron Skillit = ). In a small bowl, mix together the sugars, flour, and nutmeg. Sprinkle this mixture over the rhubarb. Pour the butter over this mixture.
2. 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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