Rhubarb Upside Down Cake can be served as a pudding with cream or ice cream or as a cake with morning coffee or afternoon tea (or anytime you fancy, frankly!)
For the rhubarb topping:
- 300 g rhubarb
- 180 g caster sugar
- 50 g butter
For the cake:
- 125 g butter
- 125 g caster sugar
- 125 g self-raising flour
- 2 large eggs
- 1 tablespoon milk
- Preheat the oven to 180 degrees C/gas mark 4.
- Wash the rhubarb stalks thoroughly. Cut into small pieces of around 1 cm.
- Put the rhubarb pieces, 180 g caster sugar and 50 g butter into your tarte-tatin dish or frying pan and put on a low heat for around 15 minutes. The rhubarb will soften and, initially release a lot of moisture, but by the end of the time the mixture should be syrupy and jam-like in consistency. Remove the pan from the heat and allow the mixture to cool slightly.
- Make the cake batter by creaming together the 125 g butter with the 125 g sugar. Add the eggs gradually to ensure the mixture does not curdle. Then add the 125 g self-raising flour followed by the 1 tablespoon of milk.
- Spoon the cake batter on top of the syrupy mixture in your tarte-tatin dish or frying pan.
- Put the dish into the oven for around 30 minutes. At the end of this time, the cake should be light brown and springy to the touch.
- Remove from the oven and allow to cool for around 5 minutes. Then, put a plate over the pan, turn it upside down and remove the pan so that the cake is on the plate rhubarb-side upwards. Don’t leave it any longer than this or it will be hard to turn it out as the jammy mixture will solidify as it cools and glue the cake to the pan!
- You can either serve immediately when it is warm or leave to cool to room temperature.
Keywords: rhubarb cake