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.
• Arrange rhubarb neatly on baking pan, 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 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

Prepare the Caramel & Rhubarb

• Preheat the oven to 170°C.
• Melt the butter in a 24cm ovenproof frying pan over medium heat.
• Stir in half the soft sugar (100g) and cook for about 5 minutes, until dissolved and caramel forms. Remove from heat.
• Arrange the rhubarb neatly in a spiral pattern, starting from the centre and working outward. Ensure the pieces are standing upright and closely packed. Set aside.

Make the Cake Batter

• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, whisk the remaining sugar (100g), buttermilk, eggs, oil, and ground ginger until well combined.
• Add the dry ingredients to the wet mixture and mix until smooth.

Assemble & Bake

• Pour the batter over the rhubarb and smooth the surface.
• Bake for 30 minutes, or until the cake springs back when pressed in the centre.
• Let the cake cool slightly before inverting onto a serving plate.