Rhubarb upside-down cake Recipe

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serves:

8

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

If you love a good old rhubarb recipe, you’ll want to try this easy-to-make, sweet and tangy upside-down dessert!

Ingredients

  • 50g (2oz) butter
  • 200g (7oz) light muscovado sugar
  • 350g (12oz) fresh rhubarb, trimmed and cut into 2cm pieces
  • 2tbsp finely chopped stem ginger
  • 200g (7oz) plain flour
  • 1tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 1/2tsp salt
  • Finely grated zest of 1 orange
  • 200ml (7fl oz) buttermilk
  • 2 medium eggs
  • 80ml (2 1/2fl oz) vegetable oil

Method

  • Preheat the oven to 180°C/350°F/gas 4

  • Melt the butter in a 24cm ovenproof frying pan over a medium heat. Stir in half the sugar, and cook for about 5 mins. Remove from the heat and add the rhubarb and ginger. If you don’t have an ovenproof frying pan pour the rhubarb mix into a 24cm round tin.

  • Mix together the flour, baking powder, bicarbonate of soda and salt and orange zest.

  • Whisk the remaining sugar with the buttermilk, eggs and oil. Add the flour mix and mix well. Pour over the rhubarb and smooth the surface.

  • Bake for 30 mins or until the cake springs back when pressed in the centre. Cool then invert on to a serving plate. Serve warm with custard or cream.

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