Upside Down Rhubarb Cake
This upside down cake is a visual treat, thanks to the colourful rhubarb layer. Made with moist, rhubarb-filled batter, it's perfect for afternoon teas, gatherings or parties.
Substitutes?
- No rhubarb? Swap in 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 eggs
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/160C fan/gas mark 4. Add the brown sugar, eggs, flour, ground almonds, baking powder and milk to a mixing bowl. Whisk to combine, then add orange zest and the melted butter - the butter should not be hot. Whisk well until combined, so that you have a smooth batter. Set aside.
- Cut the rhubarb stalks so that they fill the bottom of the cake tin, but don’t put them in the tin just yet. Chop any leftover rhubarb into small chunks, and add these chunks to the batter.
- Grease the edges of the cake tin and line the bottom with baking paper. 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, until a toothpick inserted in the center comes out clean.
- When the cake is done baking, let it rest for 5 minutes and melt the jam in the meantime. While the cake is still warm, run a knife alongside the edges of the tin to loosen the cake in the tin. Place a serving plate over the tin and flip the cake upside-down onto the plate. Remove the border and the baking paper.
- Brush the melted jam over the top of the rhubarb cake to create a beautiful red colour. Let the cake cool a little before serving, then enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days. The rhubarb on top may 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 in cling film before freezing. Just make sure you defrost the cake before serving!
