Upside-Down Rhubarb Cake
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Preparation time:
15 minutes
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Cooking time:
30 minutes
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Total time:
45 minutes
Ingredients
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50g butter
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200g soft brown sugar
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350g rhubarb, trimmed and cut into 2cm pieces
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200g plain flour
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1 tsp baking powder
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¼ tsp bicarbonate of soda
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½ tsp salt
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200ml buttermilk
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2 medium eggs
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80ml vegetable oil
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2 tbsp finely chopped crystallised ginger
Method
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Preheat the oven to 180°C, gas mark 4.
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Melt the butter in a 24cm ovenproof frying pan over a medium heat. Stir in half the sugar, and cook for about 5 minutes. Remove from the heat. Add the rhubarb.
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Combine the flour, baking powder, bicarbonate of soda and salt.
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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.
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Bake for 30 minutes or until the cake springs back when pressed in the centre. Cool on a rack for 10 minutes then invert on to a serving plate. Serve warm with cream.
Comments
Glossary
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Bake
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Baking powder
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Bicarbonate of soda
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Brown
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Butter
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Combine
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Cooling rack
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Cream
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Egg
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Flour
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Ginger
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Heat
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How to Store, Prepare & Cook Rhubarb | Waitrose
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Melt
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Mix
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Oil
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Ovenproof
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Pour
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Preheat
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Rack
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Salt
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Stir
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Sugar
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Whisk
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This recipe was first published in February 2005.
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