Upside down rhubarb and ginger cake
By: Rachel Allen From: Rachel's Favourite Food...
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- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 8
Rachel Allen's delectably moist ginger cake is topped with lightly caramelised rhubarb for a fabulous dessert or treat at any time
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Ingredients
- 50g Butter
- 250g brown sugar
- 350g Rhubarb, trimmed and cut into 2cm chunks
- 200g plain flour
- 1 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 2 Eggs
- 200ml Buttermilk
- 75ml vegetable or sunflower oil
- 1 tsp grated Ginger
- whipped Cream, to serve
Method
1. Preheat the oven to 180C/gas 4.2. Melt the butter in a 26cm diameter oven-proof frying pan.
3. Stir in 125g sugar and cook on a gentle heat for about 5 minutes.
4. Add the rhubarb, remove from the heat and set aside.
5. Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
6. In a measuring jug or small bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well.
7. Whisk in the dry ingredients until combined to form a liquid batter.
8. Pour the mixture over the rhubarb in the pan.
9. Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the pan before turning out onto a serving plate.
10. Serve warm or at room temperature with softly whipped cream.
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Latest Comment
View all comments (5)Saw your recipe for Chocolate cream cake with rhubarb fool,but can't find the recipe,can you help,please
Rachel, you're a legend - First cake I ever baked and it was gorgeous :)
I have picked the rhubarb and am ready to make the pudding, I live in France and this is a great take on the Tarte Tatin. Thank you
Wow, I can't wait to try this!!
This is totally delicious. very easy to make. Best upside down cake I've ever tasted!