Rhubarb Upside Down Cake
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Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
9 squares
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Calories
150 kcal
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Course
Dessert
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Cuisine
International
Rhubarb Upside Down Cake
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Rhubarb Upside Down Cake, a delicious springtime dessert with a rich, moist and buttery sponge and a caramelised rhubarb topping that is sweet and tangy, and wonderfully refreshing. It's a quick and easy classic dessert that makes the most of the fresh seasonal rhubarb.
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Ingredients
- 4 rhubarb stalks
- 100 g self-raising flour
- 100 g butter soft
- 100 g granulated sugar
- 2 egg
- 3 tablespoon dark brown sugar
- 30 g butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Add the soft butter with the granulated sugar to a mixing bowl, and use a hand mixer to beat them together until you get a creamy consistency.
- Add the eggs one by one, beating well after every egg added.
- Sift in the flour, add the baking powder and vanilla extract, and use a spatula to mix everything into a batter.
- Butter a square baking tray ( mine is 24 cm / 9 inches in diameter and 5 cm / 2 inches in height) every well, including the walls of the tin, then spread the melted butter over the bottom of the tray.
- Scatter the dark brown sugar over.
- Cut the rhubarb stalks into sticks of 10 cm in length (4 inches) and arrange them over the sugar.
- Spread the batter over the rhubarb, and pop the tray in the oven for 35 minutes or until a skewer inserted in the middle comes out clean.
- Remove the tray from the oven, and allow it to cool down for 10 minutes.
- Run a sharp knife around the edges of the sponge, place a plate on top of the sponge, and quickly flip it over so that the rhubarb is at the top and the sponge at the bottom of the plate.
- Allow it to cool down completely before slicing.
Notes
- Butter the baking tray well all over, even on the tray walls, so that when the cake is removed, it won't stick to the baking tray and ruin the nice topping - make sure you use a good non-stick tray for this cake.
- Do not leave the cake to cool down for longer than 10 minutes once it's out of the oven, or the caramel on the bottom of the sponge still harden and it will be pretty impossible to remove the cake from the tray without breaking it.
- It might look like there isn't enough batter to cover the entire cake, but the sponge get a lovely lift in the oven, and the cake will rise beautifully.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
45mg
(15%)
Sodium
50mg
(2%)
Potassium
158mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
178IU
(4%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 9squares
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 50mg | 2% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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