Upside Down Rhubarb Cake
This cake served upside down and showcasing a layer of rhubarb looks so impressive and beautiful. The leftover chopped rhubarb is added to the batter resulting in a sponge that is moist and delicious. Perfect for spring afternoon teas, gatherings or parties.
Substitutes?
- No rhubarb? Use other fruits such as strawberries, apple slices, pear slices or figs.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Servings: 6
Ingredients:
500 g Rhubarb
1 tbsp Unsalted butter (melted )
1 tbsp Caster sugar
1 tbsp Strawberry jam
For the batter:
90 g Light brown sugar
4 Medium egg
150 g Plain flour
100 g Ground almonds
2 tsp Baking powder
130 ml Milk of choice
125 g Unsalted butter (melted )
1 Orange (zested )
Recipe:
- Preheat the oven to 180C/160 c fan/4 gas mark. In a large bowl, add the brown sugar, eggs, flour, ground almond, baking powder, and milk. Whisk to combine, then add the melted butter (it should not be hot) and orange zest. Whisk well until combined and you have a smooth batter. Set aside.
- Cut the rhubarb stalks to fit in the cake tin bottom (but don’t put them in the tin just yet) and chop the rhubarb you don't use into small chunks. Add the small chunks of rhubarb to the batter.
- Butter the edges of the cake tin and place a circle of baking paper in the bottom. Sprinkle some sugar over the baking paper, add a few pieces of butter, then arrange the rhubarb stalks on the cake pan to create a nice pattern.
- Pour the batter over the rhubarb stalks. Bake the cake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- When the cake is done baking, let it rest for 5 minutes. In the meantime, melt the jam in the microwave or in a small pan. Then while the cake it’s still warm, run a knife alongside the edges of the tin, place a serving plate and turn the cake upside-down at once. Remove the border and the baking paper.
- Brush the melted jam over the top of the rhubarb to enhance its red colour. Let the cake cool a little before serving.
How to store
Store in an airtight container, in the fridge for up to 3 days. The rhubarb on top will lose some of its bright colour, but the cake will still be delicious. You can freeze the cake for up to 3 months. Wrap the cake or cake portions tightly in cling film before freezing. To defrost, remove the cake from the freezer and let it stand at room temperature for a few hours before serving.
