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    Upside-Down Rhubarb Cake

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    Upside-Down Rhubarb Cake

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8


    • 50g butter
    • 200g soft brown sugar
    • 350g rhubarb, trimmed and cut into 2cm pieces
    • 200g plain flour
    • 1 tsp baking powder
    • ¼ tsp bicarbonate of soda
    • ½ tsp salt
    • 200ml buttermilk
    • 2 medium eggs
    • 80ml vegetable oil
    • 2 tbsp finely chopped crystallised ginger


    1. Preheat the oven to 180°C, gas mark 4.
    2. 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.
    3. Combine the flour, baking powder, bicarbonate of soda and salt.
    4. 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.
    5. 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.

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