When I was younger my dad used to grow rhubarb in his garden, we used to go around picking it- wash it and then sit down in front of the TV sticking it in sugar and eating it raw- so the idea of cooked rhubarb was weird to me.
However it is lock down and i have much more time on my hands, and after seeing beautiful designs of upside down rhubarb cakes all over my Instagram, i had to give it a try- i will not admit how long i sat at my kitchen table designing this bloody thing- but it was worth it! The tang of the rhubarb and the sweetness of the cake came together so nicely ii didn’t even care that the design got messed up along the way- because i guess the most important thing is the taste and this cake sure does deliver that!
- 200g Unsalted Butter- Melted.
- 1 tbsp golden caster sugar- for the rhubarb
- 6 Rhubarb stalks , trimmed and chopped into pieces on the diagonal.
- 300g Plain flour 300g
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 juiced orange
- 200g soft light brown sugar
- 50g golden syrup
- 2 Large Eggs- Whisked
- 200ml Milk
- Butter your cake tin, and cover in brown sugar.
- Wash and slice your rhubarb and place in your own design in the cake tin.
- Cover with the golden caster sugar, the ginger, the orange juice and 15g of melted butter. Put to one side.
- Whisk the eggs so they are light and fluffy.
- Add all the dry ingredients to a bowl, then add the milk, eggs and butter to the mix.
- Fold together.
- Place the mix on top of the rhubarb, and cook for 40 mins at 180 degrees.