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Rachel Allen from Rachel's Favourite Food...
Rachel Allen's delectably moist ginger cake is topped with lightly caramelised rhubarb for a fabulous dessert or treat at any time

Lurpak

 

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 add a comment

 
Kitchen novice | Posted 30-Jun-08
Rachel, you're a legend - First cake I ever baked and it was gorgeous Smile

chadenat | Posted 28-Jun-08
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

totalpanic | Posted 28-Jun-08
Wow, I can't wait to try this!!

 
easy
 
Serves: 8
Prep: 15 min
Cook: 35 min
 
 

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

 

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