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
WEIGHT CONVERTER
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 onto a cooling rack. Serve warm with custard or cream.
Top Tip for making Rhubarb upside-down cake
Don't turn the cake over straight out of the oven, as it will be fragile and likely to break. Instead, wait for 7-10 minutes before inverting onto the cooling rack.
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