Ingredients
- 300g butter
- 200g soft brown sugar
- 350g rhubarb, trimmed and cut into 2cm pieces
- 200g plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 200ml buttermilk
- 2 medium eggs
- 80mls vegetable oil
- 2 Tbsp finely chopped crystallised ginger
UPSIDE-DOWN RHUBARB CAKE
Method
- Preheat oven to 170C Melt the butter in a 24cm ovenproof frypan over a medium heat
- Stir in half the soft sugar and cook for about 5 minutes or until the sugar has dissolved and a caramel has formed
- Remove from the heat
- Add the rhubarb neatly starting from the centre and working outwards in a spiral shape, ensuring that the rhubarb is standing upright and is placed close together
- Set aside whilst you make the topping
- Combine the flour, baking powder, baking soda and salt
- Whisk the remaining sugar with the buttermilk, eggs, oil and ginger
- Add the flour mixture and mix well
- Pour over the rhubarb and smooth the surface
- Bake for 30 minutes or until the cake springs back when pressed in the centre
Comments
Rhubarb is back and this cake is not only magical in taste but also in appearance.
To download a printable version of this recipe click here
Thank you to McArthurs Berries for supporting this demonstration.
