Upside down rhubarb and ginger cake

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.

Comments                        add a comment

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!!

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 root
whipped cream, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Save money on shopping bills
Special offers on wine