The Rhubarb and Ginger Recipe Upside Down Cake Recipe Young rhubarb is cooked into a simple upside down cake to give a modern twist on a classic dessert.
Ingredients:
11 tbsp unsalted butter, softened,
plus extra for greasing
1lb 2oz (500g) young, pink rhubarb
¾ cup dark brown sugar
4 tbsp finely chopped preserved
ginger in syrup
3 large eggs, at room temperature
1 cup all-purpose flour
2 tsp ground ginger
1¼ tsp baking powder
½ tsp salt
heavy cream, whipped, or crème
fraîche, to serve
Method:
1 Preheat the oven to 350°F (180°C). Grease the cake pan with the softened butter.
2 Line the base and sides of the cake pan with parchment paper.
3 Wash the rhubarb, removing discolored pieces and the dry ends of the stalks.
4 Cut the rhubarb into even-sized 3⁄4in (2cm) lengths with a sharp knife.
5 Scatter a little of the sugar evenly over the base of the cake pan.
6 Now scatter half the chopped ginger evenly over the base of the pan.
7 Lay the rhubarb in the pan, tightly packed, making sure the base is well covered
8 Place the butter and remaining sugar into a large bowl.
9 With an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
10 Beat in the eggs one at a time, beating as much air as possible into the mixture.
11 Gently mix the remaining chopped ginger into the cake batter, until well dispersed.
12 Sift the flour, ground ginger, baking powder, and salt into a separate large bowl.
13 Add the sifted ingredients to the bowl containing the cake batter.
14 Gently mix the sifted dry ingredients into the wet ingredients, keeping the batter’s volume.
15 Spoon the cake batter over the rhubarb base, being careful not to disturb the rhubarb.
16 Bake the cake in the center of the oven for 45 minutes until the surface is springy.
17 Leave the cake to cool in its pan for 20–30 minutes, before carefully turning it out.
18 Serve warm as a dessert with whipped cream or crème fraîche. STORE The cake is also good cold and will keep in a cool place in an airtight container for 2 days.
18 Serve warm as a dessert with whipped cream or crème fraîche. STORE The cake is also good cold and will keep in a cool place in an airtight container for 2 days.
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| Rhubarb and Ginger Recipe Upside Down Cake |