Rhubarb upside down cake

    1 hour

    This is my favourite rhubarb cake. Warm with whipped cream, irresistible!

    17 people made this

    Serves: 12 

    • 500g rhubarb
    • 90g caster sugar
    • For the base
    • 80g butter, softened
    • 160g caster sugar
    • 1 lemon, zested
    • 2 eggs
    • 100g cornflour
    • 100g plain flour
    • 3 teaspoons baking powder
    • 120ml milk

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Wash rhubarb and peel if tough and stringy. Dice rhubarb and distribute on the bottom of a silicone baking tin. You can also us a regular spring form tin and line with greaseproof paper.
    2. Sprinkle rhubarb with sugar and set to one side till it has drawn some juice.
    3. Meanwhile preheat oven to 160 C / Gas 3.
    4. In a bowl mix all the ingredients for the base and beat until smooth. Spread the rhubarb in the prepared tin and top with the mixture. Even it out with a spatula.
    5. Bake in the preheated oven for 45 minutes. Remove and let cool for 10 minutes. Turn cake upside down to unmould onto a cake plate. (If using a springform pan, remove the rim first, then gently pull off the paper after unmoulding).

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