Upside-down rhubarb cake

Upside-down rhubarb cake

From
Harvest
Serves
6–8
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut 400 g rhubarb stalks into 4 cm lengths. Grease and line a 22 cm springform cake tin with baking paper and arrange a single layer of rhubarb pieces on the base. Sprinkle brown sugar over and then drizzle with melted butter. Dice the remaining rhubarb and set aside. Cream 250 g softened diced butter and 230 g caster sugar until pale and fluffy. Add 3 eggs, one at a time, fully incorporating after each addition. Add 1 teaspoon natural vanilla extract and 225 g self-raising flour. Mix until well combined. Add the diced rhubarb to the batter, then spoon the cake mixture on top of the rhubarb in the tin. Place the tin on a lined baking tray in case of leaks, and bake in a preheated 180°C oven for 40 minutes, or until a skewer inserted into the cake comes out clean. To serve, turn the cake upside down onto a serving plate then remove the springform tin.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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