Scale
Ingredients
TOPPING
- 1 stalk of rhubarb, diced
- 1 tablespoon of sugar
- 1/8 teaspoon ground nutmeg
- 1 tablespoons melted butter
BATTER
- 1/3 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Dash ground nutmeg
- 3 tablespoons fat-free milk
- 1/4 teaspoon vanilla extract
Instructions
- Combine rhubarb, sugar, nutmeg, and butter in a small bowl. Spray a ramekin with nonstick cooking spray, then add the rhubarb mixture to the bottom. Place on a baking sheet.
- In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over rhubarb.
- Bake at 350 for 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
- Makes 1 serving
- Category: Easy
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 466
- Sugar: 51g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 85g
- Fiber: 2g
- Protein: 2g
Keywords: rhubarb upside down cake