Rhubarb Upside Down Cake

Name: Rhubarb Upside Down Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 squares
Ingredients: 4 rhubarb stalks; 100 g self-raising flour; 100 g soft butter; 100 g granulated sugar; 2 eggs; 3 tablespoon dark brown sugar; 30 g melted butter; 1 teaspoon vanilla extract; 1 teaspoon baking powder

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
9 squares
Calories
150 kcal
Course
Dessert
Cuisine
International

Rhubarb Upside Down Cake

Willa Mcdonald

Report

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.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

4 rhubarb stalks
100 g self-raising flour
100 g soft butter
100 g granulated sugar
2 eggs
3 tablespoon dark brown sugar
30 g melted butter
1 teaspoon vanilla extract
1 teaspoon baking powder

Add to Shopping List

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

Show Details

Calories 150kcal (8%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 45mg (15%) Sodium 50mg (2%) Potassium 158mg (5%) 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%