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Rhubarb Upside-Down Cake

Helen Breman
  • minutes
  • Serves 10

INGREDIENTS

3 cups

Rhubarb, fresh or frozen

1

Eggland's best egg, large

2 tsp

Baking powder

1

Batter

26 tbsp

Flour

3/4 tsp

Nutmeg, ground

1/4 tsp

Salt

1 3/4 cups

Sugar

1

Whipped cream, Sweetened

1/2 cup

Butter

2/3 cup

Whole milk