Rhubarb Upside-Down Cake

• Topping
• 3 cups rhubarb, cut in 1/2 inch pieces
• 1 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon nutmeg
• 1/4 cup butter, melted
• Batter
• 1 1/2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 cup butter, melted
• 2/3 cup milk
• 1 egg

1. Preheat oven to 350u0b0F.
2. Place rhubarb in a greased 10-inch cast iron skillet.
3. Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
4. Drizzle with 1/4 cup of melted butter.
5. In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
6. Add butter, milk, and egg and beat until smooth.
7. Spread batter over rhubarb mixture.
8. Bake for 35 minutes, or until toothpick in center comes out clean.
9. Loosen edges immediately and invert onto serving dish.
10. Serve warm.

topping, rhubarb, sugar, flour, nutmeg, butter, batter, flour, sugar, baking powder, salt, nutmeg, butter, milk, egg

Taken from www.food.com/recipe/rhubarb-upside-down-cake-28524 (may not work)