UPSIDE-DOWN RHUBARB CAKE

Rhubarb is back and this cake is not only magical in taste but also in appearance.

This is an old-fashioned recipe where butter is high on the list. I have reduced the butter as even for me i think it is too rich. 

Serves 8

300g butter

200g soft brown sugar

350g rhubarb, trimmed and cut into 2cm pieces

200g plain flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

200ml buttermilk

2 medium eggs

80mls vegetable oil

2 Tbsp finely chopped crystallised ginger

Method

Preheat oven to 170C

Melt the butter in a 24cm ovenproof frypan over a medium heat.  Stir in half the soft sugar and cook for about 5 minutes or until the sugar has dissolved and a caramel has formed.  Remove from the heat.

Add the rhubarb neatly starting from the centre and working outwards in a spiral shape, ensuring that the rhubarb is standing upright and is placed close together.  Set aside whilst you make the topping.

Combine the flour, baking powder, baking soda and salt.

Whisk the remaining sugar with the buttermilk, eggs, oil and ginger.  Add the flour mixture and mix well.  Pour over the rhubarb and smooth the surface.

Bake for 30 minutes or until the cake springs back when pressed in the centre.

Cool on a rack for 10 minutes then run a knife carefully around the edge to release the cake then invert on to a serving plate.  Serve warm with cream or ice cream.