Preparation time is 40minutes
Cook time is 40minutes
Total time is 1hours 20minutes
Serve is for 6 people
Difficulty level: 4 out of 4
9 Ingredients
- 150grams unsalted butter, softened, plus extra for greasing
- 500grams young pink rhubarb
- 150grams soft dark brown sugar
- 4tablespoons preserved stem ginger, finely chopped
- 3 large eggs
- 150grams self-raising flour
- 2teaspoons ground ginger
- 1teaspoons baking powder
- 120milliliter double cream, whipped, or crème fraîche (to serve)
Description
Young rhubarb is cooked into a simple upside down cake to give a modern twist on a classic dessert.
Method
Step 1 of 18
Preheat the oven to 180°C. Melt a little butter and brush to grease the tin.
Step 2 of 18
Line the base and sides of the cake tin with baking parchment.
Step 3 of 18
Wash the rhubarb, removing discolored pieces and the dry ends of the stalks.
Step 4 of 18
Cut the rhubarb into 2cm lengths with a sharp knife that will cut through the strings.
Step 5 of 18
Scatter a little of the sugar evenly over the base of the cake tin.
Step 6 of 18
Now scatter half the chopped ginger evenly over the base of the tin.
Step 7 of 18
Lay the rhubarb in the tin, tightly packed, making sure the base is well covered.
Step 8 of 18
Place the butter and remaining sugar into a large bowl.
Step 9 of 18
With an electric whisk, cream the butter and sugar until light and fluffy.
Step 10 of 18
Beat in the eggs one at a time, whisking as much air as possible into the mixture.
Step 11 of 18
Gently fold the remaining chopped ginger into the batter, until well dispersed.
Step 12 of 18
Sift together the flour, ground ginger, and baking powder into a separate bowl.
Step 13 of 18
Add the sifted ingredients to the bowl containing the cake batter.
Step 14 of 18
Gently fold the dry ingredients into the cake batter, keeping volume in the batter.
Step 15 of 18
Spoon the cake batter over the base, being careful not to disturb the rhubarb.
Step 16 of 18
Bake the cake in the centre of the oven for 45 minutes until springy to the touch.
Step 17 of 18
Leave the cake to cool in its tin for 20-30 minutes, before carefully turning it out.
Step 18 of 18
Serve warm as a dessert with whipped cream or crème fraîche.
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